Ingredients: |
Ingredients: Canola oil in a pump sprayer
6 4-oz boneless pork chops, about 1/2 inch thick
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp cornstarch
1/2 cup how-sodium chicken broth
1/2 cup low-fat (1%) milk
1 TBSP Dijon mustard
1 TBSP unsalted butter
2 TBSP minced shallots
2 tsp chopped fresh tarragon, rosemary or chives
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Directions: |
Directions:Spray a large nonstick skillet with oil and heat over medium heat. Season the pork with the salt and pepper and add to the skillet. Cook until the undersides are golden brown, about 3 minutes. Flip the pork and cook until the other sides are golden brown and the meat feels firm when pressed in the thickest part with a fingertip, about 3 minutes more. transfer to a plate.
Meanwhile, in a small bowl whisk the cornstarch into the broth. Add the milk and mustard and whisk again; set aside.
Melt the butter in the skillet over medium heat. Add the shallots and cook, stirring often, until tender, about 2 minutes. Whisk the broth mixture again, pour into the skillet and bring to a boil. Return the pork and any juices on the plate to the skillet and cook, turning occasionally, until the sauce thickens, about 1 minute. Transfer the pork to a deep platter and cut each chop in half. Pour the sauce over the chops and sprinkle with the tarragon. Serve hot. |
Personal
Notes: |
Personal
Notes: I always forget to buy shallots, or can't find them, so I ordered a bottle of dried shallots from Penzey's Spices so that I always have them on hand. They work fine, and there really is no substitution for shallots that will taste as good.
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This recipe for Pork Chops in Mustard Sauce DASH is from