Mustard Sage Pork Chops
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This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 340 |
| pro | 31 g |
| total fat | 20 g |
| sat. fat | 5 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 86 mg |
| sodium | 445 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 12 |
| vit A | 1 |
| vit C | 7 |
| folate | 8 |
Ingredients
- 2 pork loin centre chops
- 1 tbsp vegetable oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 3/4 tsp crumbled dried sage
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp all-purpose flour
- 1/3 cup sodium-reduced chicken stock
- 1 tbsp Dijon mustard
- 2 tsp minced fresh parsley
Preparation
Trim off all but 1/4 inch (5 mm) of the fat from chops; slash edges to prevent curling.
In large skillet, heat half of the oil over medium-high heat; brown chops. Transfer to plate.
Drain fat from pan; heat remaining oil over medium heat. Fry onion, garlic, sage, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add chicken stock and mustard; bring to boil, stirring and scraping up any brown bits.
Return chops and any juices to skillet. Cover, reduce heat and simmer until just a hint of pink remains inside pork, about 10 minutes. Sprinkle with parsley.
In large skillet, heat half of the oil over medium-high heat; brown chops. Transfer to plate.
Drain fat from pan; heat remaining oil over medium heat. Fry onion, garlic, sage, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add chicken stock and mustard; bring to boil, stirring and scraping up any brown bits.
Return chops and any juices to skillet. Cover, reduce heat and simmer until just a hint of pink remains inside pork, about 10 minutes. Sprinkle with parsley.
Source : Canadian Living Magazine: February 2008
- Keywords : Main Course; Pork; Onions; Skillet; Parsley; Dijon mustard;
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