Herbed Pork Chops on Mustard Sauce
INGRÉDIENTS
- 3/4 tsp dried thyme leaves 4 mL
- 1/2 tsp garlic powder 2 mL
- 1/4 tsp dried pepper flakes 1 mL
- 1/4 tsp salt 1 mL
- 6 boneless pork chops (4 oz/125 g each), trimmed of fat
- 1 Tbsp canola oil 15 mL
- Mustard Sauce
- 1/3 cup fat-free sour cream 75 mL
- 1/4 cup Dijon mustard 60 mL
- 3 Tbsp skim milk 45 mL
- 1 Tbsp canola oil 15 mL
- 3/4 tsp dried tarragon leaves 4 mL
- 1 tsp coarsely ground black pepper 5 mL
PRÉPARATION
- 1. In small bowl, combine thyme, garlic powder, pepper flakes and salt. Brush both sides of pork chops with canola oil. Sprinkle thyme mixture evenly over both sides and press down with fingertips to adhere.
- 2. Heat large, nonstick skillet over medium-high heat. Cook pork chops 4 minutes on each side or until barely pink in center.
- 3. Meanwhile, in small saucepan, whisk together sour cream, mustard, milk, canola oil, and tarragon. Place over low heat until warmed, about 2 to 3 minutes. DO NOT bring to a boil. Spoon equal amounts of mustard sauce on each of 6 dinner plates. Place pork chops on top of sauce and sprinkle with black pepper.
RENDEMENT
6 servings
PORTION
1 pork chop and 2 Tbsp (30 mL) mustard sauce
VALEUR NUTRITIVE
Per Serving
| Calories | 210 |
| Lipides | 9 g |
| Gras saturés | 2 g |
| Cholestérol | 75 mg |
| Glucides | 5 g |
| Fibres | 0 g |
| Sucres | 1 g |
| Protéines | 26 g |
| Sodium | 310 mg |
| Potassium | 475 mg |
