Pork Chops with Dijon Cream Sauce 4pts

By deanarrca

Ingredients

• 1 lb. lean boneless pork chop
• 1/2 teaspoon table salt
• 1/2 teaspoon black pepper
• 1 second spray PAM Cooking Spray
• 1/3 cup College Inn No Fat Lower-Sodium Chicken Broth
• 1 1/2 teaspoons Dijon mustard
• 1/3 cup evaporated milk

Preparation

Step 1

Directions
1. Trim fat from chops. Sprinkle both side of chops evenly with salt and pepper. Coat a large non-stick skillet with cooking spray; place over rmedium high heat until hot. Add chops to skillet (4 4 oz. chops) and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet, and keep warm.
2. Add broth to skillet, stirring to loosen brown bits. Combine mustard and evaporated milk (or fat free half and half); add to skillet. Reduce heat and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.


Notes
Can use fat free half and half in place of the evaporated milk.

You should have enough sauce for 2 Tablespoons per serving. However if you reduce the sauce too much you can add more chicken stock to thin it out and make the 1/2 cup of sauce.
Nutritional information per serving
Serving Size is 4 oz cooked weight of pork chop and 2T. sauce.
Weight Watchers points 4

NUTRITION FACTS

Servings: 4
Amount Per Serving
Calories: 179
Total Fat: 5.15g
Cholesterol: 64mg
Sodium: 680mg
Total Carbs: 2.42g
Dietary Fiber: 0.13g
Sugars: 0.05g
Protein: 29.78g