Pork Chops with Creamy Mustard Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Pork Chops with Creamy Mustard Sauce calories by ingredient


Parmesan Panko-Crusted
Broccoli and Fresh Pineapple
Parmesan Panko-Crusted
Broccoli and Fresh Pineapple

Number of Servings: 6


    6 bone-in pork chops
    teaspoon salt, teaspoon freshly ground
    2 tablespoons olive oil
    1 shallot, minced
    1 (14.5-oz) can reduced-sodium chicken broth
    1 tablespoon cornstarch
    3 tablespoons grainy Dijon mustard
    1 tablespoon Worcestershire sauce
    2 tablespoons whipping cream (optional)
    1 lb fresh broccoli, cut into spears
    3 tablespoons olive oil, divided
    teaspoon crushed red pepper
    teaspoon salt
    cup whole-wheat Panko breadcrumbs
    cup freshly grated Parmesan cheese
    4 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 425F. 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.