Pork Chops with Dijon Cream Sauce

By Sharon-2

From Cooking Light 5 Ingredient / 15 Minute Cookbook

Ingredients

• 4 (4-ounce) boneless center-cut loin pork chops (1/2 inch thick) or Pork Tenderloin sliced in Medallions
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Cooking spray
• 1/3 cup fat-free, less-sodium chicken broth
• 1/3 cup fat-free half-and-half
• 1 1/2 tablespoon Dijon mustard
• Chopped fresh parsley (optional)

Preparation

Step 1

1. Sprinkle both sides of pork with salt and pepper.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, and cook 4 to 5 minutes on each side or until lightly browned and done. Transfer pork to a serving plate, and keep warm.

3. Add broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard. Reduce heat, and simmer, uncovered, 6 minutes or until sauce is slightly thick. Spoon sauce over pork; sprinkle with parsley, if desired.

Serve with: Roasted Potato Wedges