Mustard Sage Pork Chops
Servings: 2
Ingredients:
| 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% |
-
2 pork loin centre chops
1 tbsp (15 mL) vegetable oil
Half onion, chopped
1 clove garlic, minced
3/4 tsp (4 mL) crumbled dried sage
Pinch each salt and pepper
1 tbsp (15 mL) all-purpose flour
1/3 cup (75 mL) sodium-reduced chicken stock
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) 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
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