Herbed Pork Chops on Mustard Sauce

Pan-fried pork chops served with a simple Dijon mustard and sour cream pan sauce.

Recipe Ingredients:

3/4 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon dried pepper flakes
1/4 teaspoon salt
6 (4-ounce) boneless pork chops, trimmed of fat
1 tablespoon light olive oil

Mustard Sauce
1/3 cup fat-free sour cream
1/4 cup Dijon mustard
3 tablespoons skim milk
1 tablespoon light olive oil
3/4 teaspoon dried tarragon leaves
1 teaspoon coarsely ground black pepper

Cooking Directions:

1. In small bowl, combine thyme, garlic powder, pepper flakes and salt. Brush both sides of pork chops with light olive 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, light olive oil, and tarragon. Place over low heat until warmed, about 2 to 3 minutes. Do NOT bring to a boil.
4. Spoon equal amounts of mustard sauce on each of 6 dinner plates. Place pork chops on top of sauce and sprinkle with black pepper.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 150; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 30mg; Total Carbs: 5g; Fiber: 0g; Protein: 100g; Sodium: 370mg.