Pork Chops with Creamy Mustard Sauce
- Total Time
We paired this delicious, creamy sauce with pork but it’s incredibly versatile — try it with chicken breasts, salmon, veal or venison, too.
uncooked lean boneless pork chop(s)1 pound(s), center-cut, 1/2-in thick (four 4 oz pieces)
table salt¼ tsp
black pepper¼ tsp, freshly ground, divided
canola oil1 tsp
fat-free reduced sodium chicken broth½ cup(s)
uncooked shallot(s)½ cup(s), chopped
mustard1 Tbsp, coarse grain-variety
reduced-fat sour cream¼ cup(s)
chives1 Tbsp, fresh, chopped (optional)
- Sprinkle pork with salt and 1/8 teaspoon pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and cooked through, about 3 to 4 minutes per side; transfer to a plate and keep warm.
- Add broth and shallots to skillet. Cook over medium heat, stirring often and scraping browned bits from bottom of skillet, until shallots are tender, about 3 minutes.
- Remove skillet from heat; stir in water, mustard, sour cream and remaining 1/8 teaspoon pepper. Spoon mustard sauce over pork; garnish with chives, if desired. Yields 1 pork chop and about 2 tablespoons sauce per serving.