Ingredients Jump to Instructions ↓

  1. 1/4 cup chicken stock or canned low-sodium broth

  2. 1/4 cup low-fat sour cream

  3. 2 teaspoons Dijon mustard

  4. 2 teaspoons stone-ground mustard

  5. 1/2 teaspoon cornstarch

  6. 1 tablespoon finely chopped flat-leaf parsley

  7. 4 boneless pork loin chops (about 5 ounces each)

  8. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a blender, process the chicken stock, sour cream, Dijon and stone-ground mustards and the cornstarch until smooth. Transfer the sauce to a small saucepan and simmer over moderate heat until thickened, about 3 minutes. Stir in the parsley and keep warm.

  2. Heat a large skillet. Season the pork chops with salt and pepper and cook over moderately high heat until well browned, about 5 minutes. Turn the pork chops and cook until browned and just cooked through, about 3 minutes longer. Transfer the chops to warm dinner plates, spoon the mustard sauce on top and serve at once.


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