|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Boneless pork loin chops are accented with a delicious honey mustard pan gravy. Fast and easy to make. Some boneless loin chops can be a bit tough to the bite. Simply place between sheets of plastic wrap and lightly pound with the flat side of a meat mallet to tenderize. Re-shape and proceed with the recipe. And remember, there is no need to over-cook pork these days.
Gather the ingredients.
Heat a heavy, deep skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the pan. Sear pork loin chops on both sides until browned, turning only once. Remove to a platter.
Carefully add white to the pan drippings and stir, scraping up any browned bits, for 2 minutes until reduced by half. Add chicken broth, Dijon mustard, and honey. Whisk to combine and continue cooking over medium heat for 2 minutes. Whisk in cream and cook until thickened, about another 2 minutes.
Return pork chops to the skillet, along with any drippings. Turn to coat both sides and reheat about 1 minute. Serve pork loin chops with the honey mustard pan sauce.