Pork Chops with Creamy Mustard Sauce

By carvalhohm

WW Points Plus: 5

Ingredients

• 1 pound(s) uncooked lean boneless pork chop(s), center-cut, 1⁄2-in thick (four 4 oz pieces)
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground, divided
• 1 tsp canola oil
• 1/2 cup(s) fat-free reduced sodium chicken broth
• 1/2 cup(s) uncooked shallot(s), chopped
• 2 Tbsp water
• 1 Tbsp mustard, coarse grain-variety
• 1/4 cup(s) reduced-fat sour cream
• 1 Tbsp chives, fresh, chopped (optional)

Preparation

Step 1

Sprinkle pork with salt and 1⁄8 teaspoon pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and cooked through, about 3 to 4 minutes per side; transfer to a plate and keep warm.

Add broth and shallots to skillet. Cook over medium heat, stirring often and scraping browned bits from bottom of skillet, until shallots are tender, about 3 minutes.

Remove skillet from heat; stir in water, mustard, sour cream and remaining 1/8 teaspoon pepper. Spoon mustard sauce over pork; garnish with chives, if desired.

Yields 1 pork chop and about 2 tablespoons sauce per serving.

Notes:
Chopped fresh tarragon would be a nice addition to this sauce.