Pork Chops with Creamy Herb Sauce
Roasted Carrots with Arugula
Ingredients
- 6 (6-oz) bone-in center cut pork loin chops
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1¾ cups low-sodium chicken broth
- ½ cup dry white wine (or use low-sodium chicken broth)
- 1½ Tbsp cornstarch
- 3 Tbsp coarse-grain mustard
- ¼ cup reduced-fat sour cream
- 1 Tbsp chopped fresh thyme
Instructions
- Sprinkle pork with salt and pepper. Cook, in batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned and done. Remove from skillet, and keep warm.
- Whisk together broth, wine, and cornstarch; add to skillet, and cook, whisking often, until thickened. Stir in mustard, sour cream, and thyme until blended. Serve sauce over pork. Garnish with additional thyme, if desired.
Side Dish Ingredients
- 2 (12-oz) pkg baby carrots
- 3 Tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 (5-oz) pkg baby arugula
- ¼ cup smoked almonds, chopped
Side Dish Instructions
- Preheat oven to 425°F. Halve larger carrots lengthwise. Toss carrots, garlic, salt, pepper, oil, and lemon juice on a greased rimmed baking sheet.
- Bake 20 to 25 minutes or until tender; toss with arugula, and sprinkle with nuts.
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