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Description
A sauté means dinner in a dash. Brown chops, splash a little wine in the pan with mustard and seasonings for a easy pan sauce and dinner is just about ready. Add mashed potatoes and steamed asparagus to complete the menu.
Ingredients
US|METRIC
4 SERVINGS
- 4 New York (top loin) pork chops (1/2-inch thick)
- 1 tsp. vegetable oil
- 1/3 cup dry white wine
- 1 Tbsp. Dijon mustard
- 2 tsp. green peppercorns (in brine, drained)
- 1/2 tsp. worcestershire sauce
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Directions
- Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 3 minutes on each side. Remove chops from skillet, reserve. Add wine to skillet and bring to a boil, scraping up any brown bits. Add mustard, peppercorns and Worcestershire sauce, cook and stir 1 minute. Return chops to skillet and heat through; serve with pan sauce.
NutritionView More
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35Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories35Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat0g |
| Cholesterol |
| Sodium10mg0% |
| Potassium45mg1% |
| Protein<1g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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