Pork Chops with Mustard Cream Sauce

(This recipe is adapted from the Cooking Light cookbook, Fresh Food Fast: Weeknight Meals.)

I like to serve this with Roasted Red Potatoes, recipe here, and Best Ever Brussels Sprouts, recipe here.

Pork Chops with Mustard Cream Sauce
  • 4 Boneless pork chops
  • ½ tsp salt
  • 2-3 grinds fresh black pepper (per pork chop)
  • Olive oil
  • ½ cup chicken broth
  • ⅔ cup half and half
  • 1 Tbsp Dijon mustard
  • Juice of ½ a lemon
  1. Preheat oven to 350 degrees.
  2. Sprinkle pork with salt and pepper.
  3. Heat a skillet over medium-high heat. Add a couple of tablespoons of olive oil and then the pork.
  4. Cook 3-4 minutes per side, then transfer to an oven safe dish and place in oven to finish cooking.
  5. Add broth to the skillet, scraping the pan to loosen up the yummy bits of pork that are left. Stir in remaining ingredients and allow to simmer about 6 minutes or until it starts to thicken up.
  6. Spoon sauce over pork and serve.
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6 thoughts on “Weekly Menu – March 3

    1. Hi Roberta! Right now it’s all through Facebook, but by the end of this month it will all be run through this site. I’ll hang on to your email address and let you know as soon as that’s available!

    1. Thank you! You can use any whole grain pasta, just be sure to check ingredient lists for weird ingredients. Out of all the whole grain pastas, I like brown rice pasta the best.

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