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

1 pound small red potatoes, quartered
2 teaspoons olive oil
1/4 cup panko breadcrumbs with Italian seasoning
2 Tbsp. grated Parmesan-Romano cheese blend
Cooking spray

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Instructions

Preheat oven to 475 degrees.
Combine potatoes and oil in a medium bowl, tossing to coat potatoes thoroughly.
Combine panko and cheese in a large zip-top bag; add potatoes and shake to coat them well.
Place potatoes on a jelly-roll pan coated with cooking spray; discarding remaining breadcrumb mixture.
Bake for 20 minutes or until browned and crispy.