Description
Tender boneless pork chops with a rich herbed creamy Dijon sauce come together in only fifteen minutes—perfect for a weeknight.
Ingredients
- 2 teaspoons Oil
- 1 pound Wafer Thin Boneless Pork Chops
- Salt And Pepper
- ¼ cups Dry White Wine (Chardonnay, Sauvignon Blanc, Etc.)
- ½ cups Chicken Broth
- ½ teaspoons Dijon Mustard
- ¼ cups Sour Cream Or Plain Greek Yogurt
- ¼ teaspoons Minced Rosemary
Preparation
Heat oil in a 12-inch sauté pan over medium high heat until shimmering.
Season both sides of pork with salt and pepper. Place pork in a single layer in pan and cook without moving for 5 minutes or until golden. Flip pork and cook 2 minutes or until cooked through. Remove to plate and cover to keep warm.
Add wine to pan and cook until reduced by half, about 2 minutes. Increase heat to high. Add broth, bring to boil and cook for 2 minutes.
Remove pan from heat and stir in Dijon, sour cream or yogurt, and rosemary. Spoon sauce over pork.
