Dinner Tonight: Pork Chops With Mustard And Sour Cream Sauce Recipe
- 1/8 cup chicken stock
- 1/8 cup low-fat sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon stone-ground mustard
- 1/4 teaspoon cornstarch
- 1/2 tablespoon parsley, finely chopped
- 2 pork chops
- Pinch sugar
- Salt and pepper
- Season the pork chops with salt and pepper. On one side of each chop sprinkle a little sugar. Pour 1 tablespoon of canola oil into a skillet. Place the chops sugar side down and then turn the heat to medium. Cook for 5 minutes. Flip the chops, turn the heat to low, and cover. Cook until they register 140u0b0F, about 4-6 minutes.
- Combine the chicken stock, sour cream, Dijon mustard, stone-ground mustard, and cornstarch in a blender. Process until smooth. Transfer the sauce to a small saucepan over low heat. Whisk the sauce until combined and thickened, about 3 minutes.
- Serve the chops with the sauce on top and a sprinkling of parsley.
chicken stock, lowfat sour cream, mustard, stoneground mustard, cornstarch, parsley, pork chops, sugar, salt
Taken from www.seriouseats.com/recipes/2008/05/dinner-tonight-pork-chops-with-mustard-and-sour-cream-sauce-recipe.html (may not work)