Pork Chops with Mustard Sauce

This recipe is another one from Linda’s Low Carb Menus here. It turned out really well and is very tasty. The sauce is quite rich so you don’t need to have much of it (and you probably don’t want to have it too often).

Ingredients:

• 2 pork loin chops (approximately 300 g or 10.6 oz)
• 1 Tbsp of olive oil
• 1 Tbsp (15 g or 0.5 oz) of butter
• 1 cup (250 ml or 8.5 fluid oz) of chicken stock
• 40 g (1.4 oz) of dijon mustard
• 60 g (2.1 oz) of creme fraiche
• Salt and pepper to taste

Recipe:

1. Pat the pork chops dry with a paper towel, and season with salt and pepper.
2. Heat the oil and butter in a large skillet over a high heat.
3. When the butter stops foaming, brown the pork chops in a single layer, 2 minutes per side.
4. Remove the chops from the pan and keep warm.
5. Discard the fat in the skillet.
6. Add the stock, creme fraiche, and mustard and bring to a boil, scraping up any browned bits.
7. Whisk until smooth and simmer until reduced and slightly thickened.
8. Add the pork chops and any juices that have accumulated and simmer until the sauce is thickened a bit more or to your liking.
9. Pour the sauce over the pork chops and serve.

Nutritional Info: