A quick 20-minute dish.
INGREDIENTS:
* 4 boneless, center cut pork chops or pork tenderloin sliced 1/2-inch thick
* salt & freshly ground pepper
* 2 teaspoons canola oil (or you can use cooking spray to spray the pan)
* 1/3 cup chicken stock
* 1-1/2 Tablespoons Dijon mustard
* 1/3 cup half-and-half
PREPARATION:
1. Heat the oil (or spray with cooking spray) in a large skillet over med-high heat.
2. Season both sides of the meat with salt and pepper. Add to the hot skillet ad cook 3-4 minutes on each sideRemove from skillet and keep warm. Pour off the fat.
3. Add stock to the skillet, stirring to loosen browned bits. Whisk the mustard into the cream then stir into the broth in the skillet.
4. Reduce heat and simmer 7 minutes or until sauce is slightly thickened.
To serve:
Spoon the sauce over the chops and serve