Mustard Sage Pork Chops

By á-643

Ingredients

• 2 pork loin centre chops
• 1 tbsp (15 mL) vegetable oil
• 1/2 onion, chopped
• 1 garlic clove, minced
• 3/4 tsp (4 mL) crumbled dried sage
• 1 pinch salt1 pinch pepper
• 1 tbsp (15 mL) all-purpose flour
• 1/3 cup (75 mL) sodium-reduced chicken stock
• 1 tbsp (15 mL) Dijon mustard
• 2 tsp (10 mL) minced fresh parsley

Details

Servings 2

Preparation

Step 1

Trim off all but 1/4 inch (5 mm) of the fat from chops; slash edges to prevent curling.

In large skillet, heat half of the oil over medium-high heat; brown chops. Transfer to plate.

Drain fat from pan; heat remaining oil over medium heat. Fry onion, garlic, sage, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Sprinkle with flour; cook, stirring, for 1 minute. Add chicken stock and mustard; bring to boil, stirring and scraping up any brown bits.

Return chops and any juices to skillet. Cover, reduce heat and simmer until just a hint of pink remains inside pork, about 10 minutes. Sprinkle with parsley.