Pork Chops with Creamy Mustard Sauce

Photo from Tastes
Better from Scratch

This recipe was shockingly delicious. I wasn't really expecting it to be overly great, but was very pleasantly surprised that it was. 

The mustard cream sauce is what made it. I am a so-so fan of Dijon mustard. I don't like it on sandwiches, but I like the flavor it brings to a lot of different recipes and vinaigrettes. 

I got relatively thin pork chops. I'm not great at pan frying so I didn't want too thick so to leave it raw in the middle. 

Pork Chops with Creamy Mustard Sauce

Recipe from Tastes Better From Scratch

Serves 4

• 4 boneless pork chops , ½ inch thick
• salt and freshly ground black pepper
• 1/2 cup low-sodium chicken broth
• 2/3 cup half and half (or heavy cream)
• 1 Tablespoon dijon mustard
• 2 teaspoons lemon juice

Season pork chops with salt and pepper on both sides.

Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).

Transfer pork to a plate and cover with aluminum foil.

Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.

Add cream or half & half, Dijon mustard, and lemon juice.

Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.

Spoon sauce over pork. Garnish with parsley, if desired.