Page 191 - Harrington Family Recipes

Pork Chops in Mustard Cream Sauce

Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes - Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all-purpose flour -- divided
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 pork chops, R-T-C -- 1 inch thick, trimmed
2 tablespoons vegetable oil
1/2 pound fresh mushrooms -- sliced
2 garlic cloves -- minced
1 can beef broth
1/2 teaspoon dried rosemary -- crushed
1/4 cup half-and-half, fat free
1/4 cup nonfat sour cream
1 tablespoon Dijon mustard

In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper.
Add pork chops one at a time, and shake to coat. In a large skillet, brown
chops in oil over medium-high heat for 3-4 minutes on each side. Remove
and set aside.
In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth
and rosemary; bring to a boil. Reduce heat to low; return pork to pan.
Cover and simmer for 1 hour or until meat is very tender. Remove pork
chops and keep warm.
In a small bowl, combine the half-and-half, sour cream, mustard and
remaining flour until smooth. Pour into skillet. Bring to a boil; cook and
stir for 2 minutes or until thickened. Serve over pork

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Per Serving (excluding unknown items): 422 Calories; 29g Fat (62.4%
calories from fat); 25g Protein; 14g Carbohydrate; 1g Dietary Fiber; 76mg
Cholesterol; 714mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

NOTES : Original recipe called for one cup of broth. I put the
whole can in and maybe 1/4 cup water. I was glad I did.
The porkchops are tender and the sauce is great.

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