Pork Chops with Mustard Cream Sauce

It’s nice to have a quick and easy dinner idea in your back pocket. We thought this zippy sauce would add personality to otherwise straightforward pork chops.  

Before you can make awesome pork chops, you are going to need awesome pork. And no, cheap pork chops.  We’re talking about pork from a trusted, ideally local, well established place which care for their pigs well before they become pork. If the meat is from a reputable source, the pigs were probably better fed and better cared for, and this will reflect in the flavor of the finished dish.

  
4 (4-oz.) boneless pork chops
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup fat-free, lower-sodium chicken broth
2/3 cup fat-free half and half
1 Tbsp. mustard
2 tsp. fresh lemon juice
Chopped fresh parsley (optional)

1. Sprinkle both sides of pork with salt and pepper.
2. Heat large nonstick skillet over medium-high and coat pan with cooking spray. 
3. Add pork and cook 4 to 5 minutes on each side, until lightly browned and done. 
4. Transfer pork to a serving plate and keep warm. 
5. Add broth to pan, scraping pan to loosen browned bits. Stir in half and half, mustard, and lemon juice.  Reduce heat, and simmer, uncovered, 6 minutes or until sauce is slightly thick. 
6.  Spoon sauce over pork; sprinkle with fresh parsley.

Tupps Tidbits: One of the easiest ways to choose lean cuts of pork is to look for "loin" or "chop" in the name.  Using fat-free half & half gives this dish a creamy, rich flavor that you can't get with fat-free milk .

Although our pork chops were awesome, this recipe as definitely NOT A KEEPER!👎