Tuesday, February 18, 2014

Dijon Pork Chops- Skinnytaste (review)

                                              Dijon Pork Chops- Skinnytaste

First I have to say that I have enjoyed cooking my way thre the Skinnytaste website and that frankly I have only found 2 things I did not absolutely love. The more I cook the more comfortable I have been with adapting different things from different recipes. Just to be clear on this recipe..it would be a SIN to change a thing. It is easy and I will no longer cook pork chops any other way. My husband always tried to push off pork chops when I brought it up and who can blame him? I think every pork chop I have ever cooked has been slightly dry...NOT ANYMORE. This recipe is awesome for a work night and the taste is amazing..MAKE THIS TONIGHT!












Pork Chops with Dijon Herb Sauce

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

Ingredients:
  • 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

Directions:

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.


 Skinnytaste has amazing and healthy recipes and this is a favorite of ours!
  Enjoy!

1 comment:

  1. Wow this looks amazing. I've never tried pork chops but would be great to try them out with this recipe.

    ReplyDelete