Pork Chops with Dijon Sauce
Here’s a main course that tastes rich but isn’t high in saturated fat. It’s easy for weeknights, but the creamy sauce makes it special enough for weekends, too. —Bonnie Brown-Watson, Houston, TX
Takes: 25 min. • Makes: 4 servings
4 boneless pork loin chops (6 oz. each)
1/4 tsp. salt
1/4 tsp. pepper 2 tsp. canola oil
1/₃ cup reduced-sodium chicken broth 2 Tbsp. Dijon mustard
1/₃ cup half-and-half cream
1. Sprinkle the pork chops with salt and pepper. In a large nonstick skillet, brown the chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm.
2. Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.
1 PORK CHOP 283 cal., 14g fat (5g sat. fat), 92mg chol., 432mg sod., 1g carb.
(1g sugars, 0 fiber), 34g pro.
DIABETIC EXCHANGES 5 lean meat, 2 fat.