PORK CHOPS WITH DIJON CREAM SAUCE4 (4 ounce each) boneless center-cut pork loin chops (1/2-inch thick) 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper Cooking spray 1/3 cup fat-free, reduced-sodium chicken broth 1 1/2 tablespoons Dijon mustard 1/3 cup fat-free half-and-half or fat-free evaporated milk Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 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 and half-and-half; add to skillet. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops. Makes 4 servings Source: 5 Ingredient 15 Minute Cookbook: Cooking Light
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