Weeknight Dinners: Pork Chops With Dijon Cream Sauce

Thursday, Dec 29th, 2011 by

I found this recipe through Cooking Light. It was among a bunch of promotional recipes designed to get you to sign up for a subscription. This meal was so easy and delicious that I probably should indeed become a Cooking Light subscriber!



  • 4 (4 oz) boneless center-cut loin pork chops (1/2 inch thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2/3 cup fat-free half-and-half
  • 1 tablespoon Dijo mustard
  • 2 teaspoons lemon juice
  • chopped fresh parsley (optional)


  1. Sprinkle both sides of pork with salt and pepper
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and cook 4 to 5 minutes on each side or until lightly brown and done. Transfer pork to a serving plate and keep warm.
  3. Add broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard and lemon juice. Reduce heat and simmer, uncovered, for 6 minutes or until sauce is slightly thick. Spoon sauce over pork; sprinkle with parsley if desired.

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