©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Pork Chops with Dijon Cream Sauce

This recipe is what Miss V picked out one of her old YCA (Young Chefs Academy) binders.  The only thing I did for her was to cook the pork chops.

4 boneless center cup pork loin chops about 1/2 inch thick
salt and pepper to taste
1/3 cup chicken broth
1 1/2 tbs Dijon Mustard
2 tsp thyme, minced (used dried instead)
1/3 cup evaporated milk

Trim fat from chops.  Sprinkle both sides of the chops with salt and pepper.

Coat a large nonstick skillet with cooking spray and place over medium high heat until hot.  Add chops to skillet and cook 4 - 5 minutes on each side or until browned.  Remove chops from skillet and keep warm.

Add broth to skillet stirring to loosen browned bits.  Combine mustard, thyme and evaporated milk and add to skillet.  Reduce heat and simmer for 7 minutes or until sauce is slightly thickened.  Spoon sauce over chops.

Makes 4 servings.

She served this with leftover white rice and a mix of peas and carrots.  It was very good and I am happy that she decided to add her own recipes to our menu plan.

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