Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More
Total time: 20 minutes
Servings: 4
3/4 cup evaporated 2% milk
3 tablespoons spicy brown mustard or Dijon mustard
3/4 teaspoon coarsely cracked black peppercorns
1/2 teaspoon all-purpose flour
4 boneless pork loin chops (1 1/4 pounds), cut 3/4-inch thick
1/4 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon minced garlic
1/4 cup reduced-sodium chicken broth
cooked noodles or rice (optional)
chopped fresh parsley (optional)
In bowl, whisk milk, mustard, peppercorns and flour. Set aside.
Pat pork chops dry with paper towels. Sprinkle both sides of chops with salt.
In large nonstick skillet, heat oil over medium-high heat. Cook pork chops 3-4 minutes, or until browned. Turn and cook 3-4 minutes, or until thermometer inserted in thickest part of chops reads 145 F. Transfer chops to serving platter. Loosely cover with foil to keep warm.
Add garlic to drippings in skillet. Cook 15 seconds. Stir in broth. Cook, stirring constantly, until most liquid evaporates. Stir in milk mixture and any accumulated juices from cooked pork. Cook and stir until just boiling. Immediately remove from heat and spoon sauce over chops.
Serve with noodles or rice, if desired. Garnish with parsley, if desired.