How about a quick no-fuss pork chop dinner? With just a couple of easy steps and a handful of ingredients you can throw together this impressive pork chop recipe. If your kids aren’t into the “fancy white sauce” let them eat their pork chops with ketchup and save the good stuff for mom and dad. 🙂
Here is all you need for this recipe:
4 (4 oz) boneless center-cut pork loin chops (1/2 inch thick)
1/2 tsp. salt
1/2 tsp. ground pepper
Cooking spray
1/3 c. fat-free, reduced-sodium chicken broth
1-1/2 Tbsp. Dijon mustard
1/3 c. fat-free half-and-half or fat-free evaporated milk
Here is what you do:
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 3-4 minutes on each side or until browned. Move chops to a plate.
Add broth to skillet, stirring to loosen browned bits. Mix in mustard and half-and-half. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
Such an easy recipe! Makes 4 servings. One serving is worth 4 WW Freestyle Smart Points
This recipe was slightly adapted from the Pork Chops with Dijon Cream Sauce recipe in the “Cooking Light 5 Ingredient-15 Minute Cookbook.”
This is one of my favorite cookbooks! If you are looking for quick easy meals that taste great you might want to check this one out. I am going to be posting a couple of more recipes from this cook book later this week so stay tuned!
- 4 (4 oz) boneless center-cut pork loin chops (1/2 inch thick)
- 1/2 tsp. salt
- 1/2 tsp. ground pepper
- Cooking spray
- 1/3 c. fat-free, reduced-sodium chicken broth
- 1 1/2 Tbsp. Dijon mustard
- 1/3 c. 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 3-4 minutes on each side or until browned. Move chops to a plate.
- Add broth to skillet, stirring to loosen browned bits. Mix in mustard and half-and-half. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
Would the pork need to cook for a different amount of time if you used bone-in chops?
Thanks!
Bone-in takes a little longer to cook typically. Cooking time will vary depending on the thickness of the pork chops. If in doubt, you can use a thermometer. The internal temperature of pork should be between 145 degrees to 160 degrees, followed by a three minute rest.
Thanks!!
I really want to try this but I find cream doesn’t sit well with me. Do you think I could swap plain greek yogurt for the cream? I know it may change the thickness of the sauce but could always add more broth? Want to know your thoughts, would love to try this next week! 🙂
I think that sounds like a great substitute. If you try it come back and tell us how it goes. ?
I need more of a coating for my pork. I am going to just use the shake and bake and bake them. Only adds a point or two. Going to try this tomorrow night. Thanks!
Is it 3 or 4 points? It shows both!!!
My apologies for the confusion. This is an older recipe on this site that has been changed multiple times. This recipe is 4 WW FreeStyle Smart Points per serving. I have made the corrections on here. Thank you!!
Made this tonight very good. Will be making it this week with chicken cutlets. The cutlets would they still be zero freestyle points
Sounds great! 🙂
Marlene, wouldn’t the recipe be only 1SP then? Chicken is 0, but pork is not. Great idea!
Hi! My chops were more like 3/4″ thick so I pan fried them for 3 minutes per side, moved them to a plate to make the sauce in the skillet, then returned them to the pan and popped it into the oven at 375F (with my roasting cauliflower) for about 15 minutes. They were perfect. This is a very good recipe.
Made this dish last night and loved it! I took Judy’s suggestion and cooked it in the oven since my chops were also thicker. It was very delicious! Thank you for sharing this wonderful recipe! I will definitely make it again.
Made this dish last night and loved it! I took Judy’s suggestion and cooked it in the oven since my chops were also thicker. It was very delicious! Thank you for sharing this wonderful recipe! I will definitely make it again.
Perfect! 😊