Pork Chops in Creamy Mustard-Peppercorn Sauce
- 3/4 cup evaporated 2% milk
- 3 tablespoons spicy brown mustard or Dijon mustard
- 3/4 teaspoon coarsely cracked black peppercorns
- 1/2 teaspoon all-purpose flour
- 4 boneless, pork loin chops, cut 3/4-inch thick (about 1 1/4 lbs.)
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 teaspoon bottled minced garlic
- 1/4 cup reduced-sodium chicken broth
- Hot cooked noodles or rice (optional)
- Chopped fresh parsley (optional)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Whisk together milk, mustard, peppercorns and flour. Set aside. Pat pork chops dry with paper towels. Sprinkle salt over both sides of chops.
In large nonstick skillet heat oil over medium-high heat. Add pork chops. Cook for 3 to 4 minutes or until browned. Turn chops. Cook for 3 to 4 minutes more or until instant read thermometer inserted in thickest part of chops reads 145°F. (If chops brown too quickly, slightly reduce heat.) Transfer chops to serving platter. Loosely cover with foil to keep warm.
Add garlic to drippings in skillet. Cook for 15 seconds. Stir in broth. Cook, stirring constantly, until most of the liquid evaporates. Stir in milk mixture and any accumulated juices from cooked pork. Cook and stir until just boiling. Immediately remove from heat and spoon sauce over chops. Serve with noodles or rice (if desired). Garnish with parsley (if desired).
Beef in Creamy Mustard-Peppercorn Sauce: Prepare as above, except substitute 1 1/4 pounds trimmed, 3/4-inch-thick, beef strip steaks for the pork. Cut steaks into four serving-size portions before cooking.
Chicken Thighs in Creamy Mustard-Peppercorn Sauce: Prepare as above, except substitute 1 1/4 pounds trimmed, boneless, skinless chicken thighs for the pork and cook until instant read thermometer inserted in thickest part of thighs reads 165°F.