Ingredients
- 2-4 pork loin chops, about 1-inch thick
- Seasoned salt and pepper, to taste
- 1 Tablespoon vegetable oil
- 2 Tablespoons vegetable oil
- 2 Tablespoons butter or Smart Balance
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup white wine
- 1/4 cup chopped fresh sage
- 1 Tablespoon Dijon mustard
Details
Servings 2
Preparation time 5mins
Cooking time 35mins
Preparation
Step 1
Wash pork chops and pat dry. Sprinkle both sides of the chops, liberally, with the seasoned salt and pepper.
In a large skillet, over medium heat, heat the oil, then brown the chops, about 2-3 minutes per side. Remove the chops and keep warm.
Add 2 Tablespoons of butter or Smart Balance to the skillet, along with 2 Tablespoons of vegetable oil. Sprinkle in 1/4 cup of flour and, stirring constantly with a whisk, cook for about 1 minute. Add the chicken broth and white wine, scraping up any brown bits. Add the chopped sage and mustard, and cook, stirring, until thickened.
Reduce heat to low-medium, return the chops to the pan and cook, covered, for 15 minutes, or until chops are cooked through. (Or, if using an oven-proof skillet, cover and put in a 350º oven for 15 minutes.)
(USDA recommends ALL cuts of whole meat, beef, pork, veal, or lamb, be cooked to an internal temperature of at least 145 degrees, with a 3-minute resting period before serving. Ground meats should be cooked to 160 degrees. All poultry, whole or ground, should be cooked to 165 degrees.)
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