Pork Chops with Dijon Herb Sauce

This is the best way to prepare pork chops. They come out juicy and full of flavor. I have been making this recipe for years from one of my Food and Wine cookbooks. My husband is not a fan of pork chops, but he loves them when I prepare them like this. You can use any fresh herbs, but I always use chives and parsley since I have them in my garden. Here's the recipe modified slightly to keep it light.



Pork Chops with Dijon Herb Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 chop • Old Points: 4 pts • Points+: 4 pts
Calories: 166.5 • Fat: 9.2 g • Carb: 2.6 g • Fiber: 0.2 g • Protein: 16.4 g

• 1 tsp butter
• 4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
• 1/2 tsp salt
• fresh ground pepper
• 3 tbsp chopped onion
• 3/4 cup fat free chicken stock
• 1 tbsp dijon mustard
• 2 tbsp chopped, fresh herbs like parsley, chives, tarragon

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.

Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.