Pork Chops with Dijon Sauce (reduced sodium)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 584.2
- Total Fat: 27.3 g
- Cholesterol: 149.7 mg
- Sodium: 394.8 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.6 g
- Protein: 50.8 g
View full nutritional breakdown of Pork Chops with Dijon Sauce (reduced sodium) calories by ingredient
Number of Servings: 2
Ingredients
-
Butter, unsalted, 2 pats
Extra Virgin Olive Oil, 1 tbsp
Pork Chops (pork loin), roasted, 12 oz
Pepper, black, 0.5 tsp
Green Onions, raw, 0.25 cup, chopped
White wine, Pinot Grigio 9 oz
Milk, 1%, 0.75 cup
Grey Poupon Dijon Mustard, 4 tsp
Parsley, 0.75 tbsp
Garlic powder, 0.5 tsp
Tips
- tends to be better with a drier white wine.
- add additional mustard depending on your personal tastes.
- makes two portions, 6 oz pork per serving. If you eat less, adjust your nutrition information accordingly.
Directions
Heat olive oil and butter, sprinkle pepper on pork chops and sear the pork over medium-high heat. Reduce heat if the chops brown too quickly.
Remove chops from pan, drain most of the fat, and add the chopped green onions. Cook onions until soft, then add 1/2 cup of the white wine and bring to a boil. Deglaze pan by scraping brown bits from the bottom of the pan.
Stir in the rest of the wine, bring to a simmer, and return the chops to cook until they are completely cooked through (about 145 degrees F internal temperature).
Remove the chops to a warm platter, add the remaining ingredients to your pan juices, and cook to reduce the juices by about half. Sauce will reduce and thicken somewhat, make sure it isn't too hot otherwise it can burn.
Place chops on a bed of the sauce and serve.
Serving Size: Makes two servings, 6oz pork with sauce per serving
Number of Servings: 2
Recipe submitted by SparkPeople user RACKMYBRAINS.
Remove chops from pan, drain most of the fat, and add the chopped green onions. Cook onions until soft, then add 1/2 cup of the white wine and bring to a boil. Deglaze pan by scraping brown bits from the bottom of the pan.
Stir in the rest of the wine, bring to a simmer, and return the chops to cook until they are completely cooked through (about 145 degrees F internal temperature).
Remove the chops to a warm platter, add the remaining ingredients to your pan juices, and cook to reduce the juices by about half. Sauce will reduce and thicken somewhat, make sure it isn't too hot otherwise it can burn.
Place chops on a bed of the sauce and serve.
Serving Size: Makes two servings, 6oz pork with sauce per serving
Number of Servings: 2
Recipe submitted by SparkPeople user RACKMYBRAINS.