Name: Pork Chops with Mustard Cream Sauce
Ingredients: 4 (4-oz) boneless center-cut loin pork chops (1″ thick); generous sprinkling of Mrs. Dash original blend (I omitted the salt and added Mrs. Dash instead); Cooking spray (preferably olive oil-based); 1/2 cup fat-free, less-sodium chicken broth; 1 cup fat-free half-and-half; 1/2 to 1 Tbsp. Dijon mustard (we liked it more on the lighter mustard-y side); 2 tsp. freshly squeezed lemon juice; 1 Tbsp. butter replacement (such as “I Can’t Believe It’s Not Butter”); Chopped parsley for garnish

Ingredients

Units Scale

4 (4-oz) boneless center-cut loin pork chops (1″ thick)
generous sprinkling of Mrs. Dash original blend (I omitted the salt and added Mrs. Dash instead)
Cooking spray (preferably olive oil-based)
1/2 cup fat-free, less-sodium chicken broth
1 cup fat-free half-and-half
1/2 to 1 Tbsp. Dijon mustard (we liked it more on the lighter mustard-y side)
2 tsp. freshly squeezed lemon juice
1 Tbsp. butter replacement (such as “I Can’t Believe It’s Not Butter”)
Chopped parsley for garnish

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Instructions

Sprinkle both sides of pork with Mrs. Dash salt-substitute.
Coat a large non-stick skillet with cooking spray and heat it over medium-high heat.
Add pork to the skillet, and cook for 5 minutes on EACH side or until lightly browned and done.
Transfer the pork chops to a serving plate and place in warm oven.
Add the chicken broth to the pan, scraping browned bits from the pan to loosen them.
Stir in half-and-half, mustard, lemon juice and butter replacement. Taste and tweak to your taste preferences.
Reduce heat, simmer uncovered for 10 minutes or until sauce is slightly thick.
Remove pork chops from the oven and place on plates.
Spoon sauce over pork and sprinkle with chopped parsley for garnish.