Pork Chops with Mustard-Peppercorn Sauce
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.
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 National Pork Board.