Pork Chops in Creamy Mustard-Peppercorn Sauce
Recipe provided by Marcia Stanley, MS, RDN, Culinary Dietitian, for Milk Means More.
Total time: 20 minutes
Servings: 4
Ingredients:
– 3/4 cup evaporated 2% milk
– 3 tablespoons spicy brown mustard or Dijon mustard
– 3/4 teaspoon coarsely cracked black peppercorns
– 1/2 teaspoon all-purpose flour
– 4 boneless pork loin chops (1 1/4 pounds), cut 3/4-inch thick
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1 teaspoon minced garlic
– 1/4 cup reduced-sodium chicken broth
– cooked noodles or rice (optional)
– chopped fresh parsley (optional)
Instructions:
1. In a bowl, whisk together the milk, mustard, peppercorns, and flour. Set aside.
2. Pat the pork chops dry with paper towels and season both sides with salt.
3. In a large nonstick skillet, heat the oil over medium-high heat. Cook the pork chops for 3-4 minutes until browned. Flip and cook for another 3-4 minutes until a thermometer inserted in the thickest part of the chops reads 145°F. Transfer the chops to a serving plate and loosely cover them with foil to keep warm.
4. Add the garlic to the drippings in the skillet and sauté for 15 seconds. Stir in the broth and cook, stirring constantly, until most of the liquid has evaporated. Mix in the milk mixture and any juices from the cooked pork. Cook and stir until the mixture just begins to boil. Remove from heat immediately and pour the sauce over the chops.
5. Serve alongside noodles or rice if desired, and garnish with parsley if you like.
Transform your busy weeknights into joyous occasions with more quick and easy recipe ideas at MilkMeansMore.org.
