PORK CHOPS WITH DIJON CREAM SAUCE

4 (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