Sear a thick pork chop to retain moisture ~ add some earthy mushrooms ~ drown the aforementioned in a savory Dijon sauce. The quick pan sauce adds a light flavor to the dish with capers adding piquancy.
The average American consumes approximately 46 pounds of pork a year. Surprisingly, a pork chop has 65 grams of cholesterol, compared to 72 grams in a chicken breast. They both contain just 1 gram of saturated fat.
These pork chops are a healthy source of protein, high in B1 vitamin content, and low in saturated fat ~ no added fat here, no creamy sauce.
They should make any pork lover happy!
2 tablespoons flour
¼ teaspoon salt
½ teaspoon seasoned pepper
1 cup chicken stock, fat free, low salt
1 tablespoon Dijon mustard
2 tablespoons parsley, chopped
10 ounces sliced button mushrooms
1 tablespoon capers
On a plate, combine flour, salt and pepper; lightly dredge pork chops.
Sear chops until browned well on both sides, set aside.
Pour broth in skillet and deglaze pan.
Stir in mustard and parsley and cook for a minute.
Add mushrooms and seasonings, cook for 3 minutes.
Return chops to skillet and add capers and more broth, if needed.
Lower heat and simmer about 20 minutes, depending upon thickness.
|What happened to my flowers and chairs?|
It's March the 3rd, we've had over 70" of that white stuff, and it's 3 degrees below 0 this morning! Forget Spring, get on with SUMMER!!!