Ingredients
4 boneless pork loin chops (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper2 teaspoons canola oil1/3 cup reduced-sodium chicken broth2 tablespoons Dijon mustard1/3 cup half-and-half cream
Preparation
Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm.
Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.
