Parisfox
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Pork Chops with Dijon Cream SaucePork Chops with Dijon Cream Sauce
(4) 4oz. Boneless center-cut pork loin chops 1/2 inch thick
1/3 cup cream or half-and-half
1-1/2 Tbsp Dijon Mustard
1/2 tsp salt
1/3 cup chicken broth
1/2 tsp coarse-ground pepper
Olive Oil
Cooking Instructions:
Trim fat from chops. Sprinkle both side of chops evenly with salt and pepper.
Coat a large nonstick skillet with olive oil. Place over medium-high heat until hot. Add chops to skillet and cook turning once, until done and browned.
Remove chops from skillet and keep warm.
Add broth to skillet, stirring to loosen browned bits. Combine mustard and cream (or half-and-half): add to skillet. Reduce heat and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
Per Serving: Protein: 37 g; Fat: 17.5 g Saturated Fat: 8 g; Carbohydrates: 1 g
Calories (for those who care): 335
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This sounds really good but why am I trimming the fat off the chops?