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.
- 4 boneless pork loin chops
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1/2 cup white wine
- 1/4 cup chicken broth
- 2 Tablespoons Dijon mustard
- 1 Tablespoon honey
- 1/4 cup heavy cream
- Season on both sides with garlic powder, salt, and pepper.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||32 g|
|Saturated Fat||12 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||0 g|