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| Great flavor in the combination of the stock and dijon mustard. | |||||
| Ingredients: | |||||
| 8 | Pork Loin Chops, Trimmed | ||||
| 1 tsp | Salt | ||||
| 1/2 tsp | Pepper | ||||
| 6 Tbsp | Onion, chopped | ||||
| 1 1/2 Cup | Chicken Stock, FF | ||||
| 2 Tbsp | Dijon Mustard | ||||
| 4 Tbsp | Parsley, Fresh | ||||
| Directions: | |||||
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Season pork with salt and pepper. In a large frying pan heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1 cup, about 3 minutes. Stir in the mustard, herbs, and 1/2 tsp pepper. Put the chops on a platter and pour the sauce over the meat. Number of Servings: 8 Approx. 200 calories per serving* |
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