Pork Chops in Creamy Mustard-Peppercorn Sauce
Dress up those pork chops with a flavorful cream sauce. Serve over noodles or rice for a dinner that's ready in under 30 minutes.
Servings: 4
3/4 cup evaporated 2% milk
3 Tbs spicy brown mustard or Dijon mustard
3/4 tsp coarsely cracked black peppercorns
1/2 tsp all-purpose flour
4 boneless pork loin chops (1 1/4 lbs), cut 3/4-inch thick
1/4 tsp salt
1 Tbs vegetable oil
1 tsp minced garlic
1/4 cup reduced-sodium chicken broth
cooked noodles or rice (optional)
chopped fresh parsley (optional)
In bowl, whisk milk, mustard, peppercorns and flour. Set aside.
Pat pork chops dry with paper towels. Sprinkle both sides of chops with salt.
In large nonstick skillet, heat oil over medium-high heat. Cook pork chops 3-4 minutes, or until browned. Turn and cook 3-4 minutes, or until thermometer inserted in thickest part of chops reads 145 degrees. Transfer chops to serving platter. Loosely cover with foil to keep warm.
Add garlic to drippings in skillet. Cook 15 seconds. Stir in broth. Cook, stirring constantly, until most liquid evaporates. Stir in milk mixture and any accumulated juices from cooked pork. Cook and stir until just boiling. Immediately remove from heat and spoon sauce over chops.
Serve with noodles or rice, if desired. Garnish with parsley, if desired.
Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More
