Pork Chops with Creamy Mustard Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 bone-in pork chops¾ teaspoon salt, ¾ teaspoon freshly groundpepper2 tablespoons olive oil1 shallot, minced1 (14.5-oz) can reduced-sodium chicken broth1 tablespoon cornstarch3 tablespoons grainy Dijon mustard1 tablespoon Worcestershire sauce2 tablespoons whipping cream (optional)---------------------------------------------------------------1½ lb fresh broccoli, cut into spears3 tablespoons olive oil, divided½ teaspoon crushed red pepper½ teaspoon salt½ cup whole-wheat Panko breadcrumbs½ cup freshly grated Parmesan cheese4 cups fresh pineapple chunks
Sprinkle pork chops with salt and pepper.
Heat oil in a large nonstick skillet over mediumhigh
heat. Cook pork chops 4 minutes per side
or until done; remove from skillet, and keep
warm. Add shallot to skillet; saute 1 minute or
until tender. Whisk together chicken broth and
cornstarch; add to skillet. Bring to a boil, and
cook 3 minutes or until thickened, stirring
constantly; whisk in mustard, Worcestershire
sauce and whipping cream, if desired. Cook 3
minutes longer or until sauce is thickened.
Serve sauce over pork chops.
---------------------------------------------------------------
Preheat oven to 425°F. Toss together
broccoli, 2 tablespoons oil, crushed red pepper
and salt on a rimmed baking sheet coated with
cooking spray. Bake 20 minutes or until broccoli
is beginning to brown and is almost crisptender.
Meanwhile, stir together Panko,
Parmesan cheese and remaining 1 tablespoon
oil; sprinkle mixture over broccoli, pressing
gently to adhere. Bake 5 minutes longer or until
topping is browned. Serve broccoli and
pineapple with pork chops.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MEGANKATE1982.
Heat oil in a large nonstick skillet over mediumhigh
heat. Cook pork chops 4 minutes per side
or until done; remove from skillet, and keep
warm. Add shallot to skillet; saute 1 minute or
until tender. Whisk together chicken broth and
cornstarch; add to skillet. Bring to a boil, and
cook 3 minutes or until thickened, stirring
constantly; whisk in mustard, Worcestershire
sauce and whipping cream, if desired. Cook 3
minutes longer or until sauce is thickened.
Serve sauce over pork chops.
---------------------------------------------------------------
Preheat oven to 425°F. Toss together
broccoli, 2 tablespoons oil, crushed red pepper
and salt on a rimmed baking sheet coated with
cooking spray. Bake 20 minutes or until broccoli
is beginning to brown and is almost crisptender.
Meanwhile, stir together Panko,
Parmesan cheese and remaining 1 tablespoon
oil; sprinkle mixture over broccoli, pressing
gently to adhere. Bake 5 minutes longer or until
topping is browned. Serve broccoli and
pineapple with pork chops.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MEGANKATE1982.
Nutritional Info Amount Per Serving
- Calories: 437.1
- Total Fat: 24.3 g
- Cholesterol: 86.3 mg
- Sodium: 1,208.1 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.5 g
- Protein: 28.6 g
Member Reviews