Dijon Pork Chops

Dijon Pork Chops
Serve with a leafy green salad

Serves 4

• 1 teaspoon olive oil
• 4 (6 ounce) boneless pork chops, trimmed of all visible fat
• 1/2 teaspoon Kosher salt
• Fresh ground pepper
• 3 tablespoons chopped onion
• 3/4 cup low sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped Italian parsle
• 1 tablespoon chopped chives

In a large frying pan heat the oil over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 teaspoon pepper. Put the chops on a platter and pour the sauce over the meat.

Per Serving): 170 Calories; 7g Fat (39.0% calories from fat); 2g Saturated Fat; 24g Protein; 1g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 423mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.