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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (176g) Recipe makes 4 servings The following items or measurements are not included below: coarse grain mustard |
||
| Calories 240 | ||
| Calories from Fat 103 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.5g | 17% | |
| Saturated Fat 4.8g | 23% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 87mg | 29% | |
| Sodium 335mg | 13% | |
| Potassium 680mg | 19% | |
| Total Carbohydrate 1.2g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.1g | ||
| Protein 31.1g | 62% | |
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Pork Chops With Mustard & Sour Cream Sauce
SERVES 4
Ingredients
- 1/4 cup chicken broth
- 1/4 cup sour cream
- 2 teaspoons Dijon mustard
- 2 teaspoons stone ground coarse grain mustard
- 1/2 teaspoon cornstarch
- chopped fresh parsley
- 4 (5 ounce) boneless pork chops
- salt
- pepper
Directions
1
In a blender process chicken broth, sour cream, both mustards and the cornstarch until mixture is smooth and not lumpy. Transfer the mixture to a saucepan and simmer over medium heat until it becomes thickened. Stir in the parsley and keep sauce warm.2
Heat a large skillet. Season both sides of pork chops with salt and pepper and cook on high heat until browned; about 5 minutes. Turn the pork chops over and cook another 3 minutes or until cooked through. Transfer the pork chops to dinner plates and spoon the mustard sauce over the top.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Chops
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Chef Potts
On Sep 15, 2007
We had this for dinner last night and it was delicious. I seasoned the pork chops with pepper and a little chinese five spice. We were going to cook them on the b-b-q, but ran out of gas, then pour the sauce over the chops. We lightly fried the chops in a frypan, removed them and poured the sauce into the pan to warm, decided there wasn't enough for the 5 large chops, made another batch and added it and then put the chops back in, coating them well and warming them through. Served with mashed potatoe and steam vegetables. Thank you Shoppoholic for a keeper.
From: rusted_essence
On Sep 12, 2007
I made this dish last night and it was fantastic!!! Our guest we had over just loved the sauce and was suprised to hear it had mustard because he does not like mustard. I aam not big on classic, but I do like the fancier types. I used dijon and spicy brown and I also doubled the recipe and did as another suggested and poured the sauce over the browned pork chops and let it simmer a while, flipping the pork chops every so often. Thanks for a great new way to make pork chops, I will make these again... Oh and I served them with a baked potato and steamed carrots.
From: MamaCooks
On Apr 11, 2006
I adapted this recipe for supper last night with excellent results. Everyone loved the flavor! I doubled the sauce amount for 5 pork chops. Next time I will triple it. The sauce is very good on the mashed potatoes. Didn't have either of the mustards called for, so used the Spicy Brown mustard I did have onhand. I did not cook the sauce separately. I cooked the pork chops; then poured the sauce over them, covered, and let it simmer a few minutes til the sauce thickened and coated the chops. It was a deliciously different flavor for pork chops. Will definitely be making it again. Thanks so much for sharing this recipe.
From: Jewelies
On Nov 25, 2006
This is really lovely. I didn't use the cornstarch but instead doubled the sauce and allowed it to reduce on the stove top. Served with Smashed Potatoes and steamed beans. Thank you for posting.
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