Pork Chops with Dijon Cream Sauce

This recipe was featured in my newsletter dated January 4, 2007.

Pork Chops with Dijon Cream Sauce
by Chip Desormeaux

4 pork loin chops
½ tsp. salt
½ tsp. pepper
cooking spray
¼ c. chicken broth
5½ tbs. Dijon mustard
1 c. FF evapo milk
1 bunch green onions, chopped (for garnish)

Trim fat from chops. Sprinkle both sides with salt and pepper. Spray a large heavy skillet with cooking spray.

Heat skillet over medium high heat until hot. Add chops and cook 3 to 4 minutes on each side until browned, depending on thickness. Remove chops from skillet and keep warm.

Add broth and mustard to skillet. Stir to loosen browned bits. Continue to simmer until liquid has reduced to about half.

Off heat, stir in evaporated milk to combine (heat must be off or the milk will curdle!). Spoon sauce over chops. Top with green onions.

Serves four.

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Pork Chops with Dijon Cream Sauce Recipe