Pork Chops with Creamy Mustard Sauce

6 bone-in pork chops
¾ teaspoon salt, ¾ teaspoon freshly ground
pepper
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)
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1½ lb fresh broccoli, cut into spears
3 tablespoons olive oil, divided
½ teaspoon crushed red pepper
½ teaspoon salt
½ cup whole-wheat Panko breadcrumbs
½ 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.
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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.