Friday, April 5, 2013

Pork Chops with Dijon Herb Sauce

I turned to pork chops for our dinner tonight since it has been a while since we have had them.  I found a recipe that met all the requirements of our restrictive diet plan right now.  The pork chops were seasoned with salt and pepper and simply sauteed in butter (I substituted ghee) just until done.  I then used the same skillet to make the sauce which was really quick and easy to pull together.  This just might be my favorite way to cook pork chops now since they came out wonderfully moist and tender.  Our side dishes were black beans and roasted mixed vegetables (onions, red peppers, zucchini and eggplant).

Our gluten addition for today was a turkey sandwich on whole wheat bread with Dijon mustard and lettuce and avocado for lunch.



Pork Chops with Dijon Herb Sauce
Makes 4 servings

1 teaspoon butter
4 pork chops (22 ounces with bone, fat removed), 1 inch thick
Salt and freshly ground black pepper to taste
3 tablespoons chopped onion
3/4 cup fat free chicken stock
1 tablespoon Dijon mustard
2 tablespoons fresh herbs, chopped (like parsley and chives)

 In a large frying pan, heat the butter or ghee over moderately low heat.  Season pork with salt and pepper.

Raise heat to medium and add the chops to the pan and saute for 7 minutes.  Turn and cook until chops are browned and done to medium, about 7-8 minutes longer.  Remove the chops and put in a warm spot.

Add the onion to the pan and cook, stirring until soft, about 3 minutes.  Add the stock and boil until it reduces to 1/2 cup, bout 3 minutes.  Stir in the mustard, herbs and black pepper to taste.  Put the chops on a platter and pour the sauce over the meat.


From Skinnytaste

Our rating:

1/2

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