My husband and I don’t eat pork chops very often, but we tried this recipe a few weeks ago and loved it. If you’re feeling like having something with a good salt factor, this is the meal for you! We serve it with white rice to offset the salt and some stir-fried veggies.
- 1 tsp butter (We use light butter.)
- 4 pork chops (22 oz with bone, fat removed), trimmed
- 1/2 tsp salt, or to taste
- fresh ground pepper, or to taste
- 3 tbsp onion, chopped
- 3/4 cup fat-free chicken stock
- 1 tbsp dijon mustard
- 2 tbsp chopped, fresh or dried herbs like parsley or chives
- In a large pan, heat the butter over low-medium heat.
- On a separate plate, season pork well with salt and pepper.
- Increase to medium heat and add the pork chops to the pan, sauteing for about 7 minutes.
- Turn and cook the chops until browned and cooked to medium, about an additional 7-8 minutes longer. [Pork can dry out very easily, so keep a close eye on the chops.]
- Remove the chops from heat and set aside.
- Add the onion to the pan and saute for about 3 minutes.
- Add the stock and boil until it reduces to 1/2 cup, or about 3 minutes.
- Stir in the mustard, herbs, and approximately 1/8 tsp pepper.
- Put the chops on a platter, pour the sauce over the meat, and enjoy!
Source: Modified from Skinnytaste.com
WeightWatchers® PointsPlus™: 4 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.