A sauté means dinner in a dash.
Brown chops, splash a little wine in the pan with mustard and
seasonings and dinner is just about ready. Add mashed potatoes
and steamed asparagus to complete the menu.
Pork
Chops with Mustard-Peppercorn Sauce
- 4 boneless pork chops,
3/8-inch thick
1 teaspoon vegetable oil
1/3 cup dry white wine
1 tablespoon Dijon-style mustard
2 teaspoons green peppercorns in brine, drained
1/2 teaspoon Worcestershire sauce
- Heat oil in large nonstick
skillet over medium-high heat. Brown chops, about 3 minutes on
each side. Remove chops from skillet, reserve.
- Add wine to skillet and
bring to a boil, scraping up any brown bits. Add mustard, peppercorns
and Worcestershire sauce, cook and stir 1 minute.
- Return chops to skillet
and heat through; serve with pan sauce.
Makes 4 servings.
Nutritional Information
Per Serving (1/4 of recipe): Calories: 180 calories; Protein:
23 gramsp; Fat: 7 grams; Sodium: 330 milligrams; Cholesterol:
60 milligrams; Saturated Fat: 2 grams; Carbohydrates: 1 grams;
Fiber: 0 grams
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
