Post by owlie13 on Jun 17, 2005 9:58:10 GMT -5
This was dinner last night. Quite good, but I think I cooked the sauce a little too long. Very concentrated mustard flavor. Next time, I'll take it off the burner sooner. The original recipe did not call for the oil, but I added it, since I was going to be a little short for the day. I think it gave the meat a better flavor than just using cooking spray.
Pork Chops with Dijon Cream Sauce
Yield: 4 Servings
1/3 cup fat-free evaporated milk
1 1/2 tbsp Dijon mustard
4 boneless center-cut pork loin chops (1/2 inch thick)
1/2 tsp salt
1/3 cup fat-free, reduced-sodium chicken broth
1/2 tsp pepper-coarsely ground
1 Tbsp. EVOO
1. Trim fat from chops. Sprinkle both side of chops evenly with salt and pepper.
2. Place the EVOO in a large nonstick skillet. Place over medium-high heat until hot. Add chops to skillet and cook 3 to 4 minutes on each side or until browned.
3. Remove chops from skillet and keep warm.
4. Add broth to skillet, stirring to loosen browned bits. Combine mustard and evaporated milk: add to skillet. Reduce heat and simmer 7 minutes or until sauce is thickened slightly.
5. Spoon sauce over chops.
Pork Chops with Dijon Cream Sauce
Yield: 4 Servings
1/3 cup fat-free evaporated milk
1 1/2 tbsp Dijon mustard
4 boneless center-cut pork loin chops (1/2 inch thick)
1/2 tsp salt
1/3 cup fat-free, reduced-sodium chicken broth
1/2 tsp pepper-coarsely ground
1 Tbsp. EVOO
1. Trim fat from chops. Sprinkle both side of chops evenly with salt and pepper.
2. Place the EVOO in a large nonstick skillet. Place over medium-high heat until hot. Add chops to skillet and cook 3 to 4 minutes on each side or until browned.
3. Remove chops from skillet and keep warm.
4. Add broth to skillet, stirring to loosen browned bits. Combine mustard and evaporated milk: add to skillet. Reduce heat and simmer 7 minutes or until sauce is thickened slightly.
5. Spoon sauce over chops.
