Pork Chops in Mustard Sauce
Boneless pork chops in a light and creamy mustard sauce pretty enough for company.
- 1½ pounds Boneless Pork Loin Chops about ½-inch thick
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 teaspoons Cornstarch
- ½ teaspoon Herb-Ox® Sodium Free Chicken Granulated Bouillon
- ½ cup Hot Water from the faucet, not boiling water
- ½ cup Fat Free Milk
- 1 tablespoon Dijon Mustard
- 1 tablespoon Buttery Spread
- 1 Shallot sliced thin
- 2 teaspoons Fresh Chives minced
Cook the Pork Chops:
- Season both sides of pork chops with salt and pepper. Heat a large nonstick skillet over medium heat. Add the pork chops and cook 3 minutes. Flip and cook other side for 3 more minutes. Chops should be golden brown and firm to the touch. Transfer to a plate and keep warm.
Make the Sauce:
- Stir chicken bouillon into hot water. Whisk in cornstarch, milk, and Dijon mustard. Set aside.Melt the buttery spread in the skillet over medium heat. Add the shallots; cook and stir for 2 minutes. Whisk the broth mixture again and stir into skillet. Bring to a boil. Return the pork chops and any juices on the plate back into skillet. Cook each side about 1 minute or until sauce thickens.
Plate and Serve:
- Divide pork chops evenly between each plate and pour sauce on top. Garnish with the chives.
Food Groups ***Meat = 3 servings
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.