Tonight I made a delicious dinner of porkchops with dijon mustard sauce, asparagus, and carrots. I made enough so I have lunch for tomorrow so I don't fall in the same predicament as I did today. I have read in several books and on many websites that it is always wise to make some "extras" so you can pack lunches for the week or have another dinner for a night during the week when you are really busy. I am starting to get in the habit of making a few more servings of dinner so I have my lunches taken care of. I found this recipe on Skinnytaste.com and it was delicious! I changed a few things because of what I had in my pantry and because I am trying to go organic as much as possible. I didn't have any regular sized bone-in porkchops so I used the thin, boneless ones. They were good but I can only imagine how yummy the big bone-in porkchops are! I will be trying this recipe with them soon! :)
Porkchops with Dijon Mustard Sauce
WW Pointsplus: 4pts/porkchop
-1/2 onion chopped
-2 tbsp fresh parsley chopped
-2 tbsp chives chopped
-1 tbsp of Annie's Organic Dijon Mustard (Publix)
-1 tbsp of organic butter
-3/4 cups of chicken broth or chicken stock
In a large frying pan, melt the butter on low-medium heat. Heat oven on "warm" setting or 150 degrees. Salt and pepper the porkchops to taste.
When the butter is melted in the pan, on MEDIUM heat, cook the porkchops in the pan for 7 minutes on one side, flip for 7 minutes on the other side.
Make sure the internal temperature is around 160 degrees. Place the porkchops on a platter and place the platter in the warm oven while you mix together the sauce.
Add chopped onions in the pan and cook for about 3 minutes until soft (still on medium). Add chicken broth to onions and let simmer until you have about 1/2 cup left in the pan. It only takes about 3-4 minutes. (I accidently let mine go too long tonight so I had a thicker sauce.) Add fresh parsley, chives, and dijon mustard to the sauce. Stir around for about 2 minutes.
Pull porkchops out of the oven and pour the sauce over them on the platter. Serve and enjoy!! :)