Mustard Cream Sauce Pork Chops
Brussels Sprouts in Lemon Butter
Ingredients
- 2 (6-oz) bone-in pork loin chops
- ¼ tsp salt
- ⅛ tsp pepper
- ½ Tbsp olive oil
- ¼ cup low-sodium chicken broth
- ⅓ cup half-and-half
- 2¼ tsp Dijon mustard
- ½ Tbsp lemon juice
Instructions
- Season chops with salt and pepper. Cook chops in hot oil in a nonstick skillet over medium-high heat 4 to 5 minutes per side or until lightly browned and done. Remove chops from skillet; keep warm.
- Add broth, scraping skillet to loosen browned bits. Stir in half-and-half, mustard, and lemon juice. Bring to a boil; reduce heat, and simmer 6 minutes or until sauce is slightly thickened.
- Serve sauce over chops.
Side Dish Ingredients
- 2 Tbsp butter
- ½ lb Brussels sprouts, trimmed and thinly sliced
- ½ Tbsp fresh lemon juice
- ¼ tsp salt
Side Dish Instructions
- Melt butter in a large skillet. Add Brussels sprouts and lemon juice; sauté until crisp-tender. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
358
|
147
|
505
|
| Fat (g) | 25 | 12 | 37 |
| Sat. Fat (g) | 12 | 7 | 19 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 1 | 9 | 10 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 526 | 357 | 883 |
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