Pork Chops with Mustard Sauce

Prep: 5 min.

Cook: 10 min.

Serves: 4

Cost per serving: $2.57

4 thin bone-in pork chops

(1 1/2 lb.), excess fat trimmed, patted dry

Salt and pepper

1 Tbsp. olive oil

1 Tbsp. unsalted butter

1/2 cup low-sodium chicken broth

1/4 cup grainy mustard

1/4 cup heavy cream

1. Sprinkle chops with salt and pepper. Warm oil and butter in a large skillet over medium-high heat until butter foams. Cook chops until browned on both sides, 1 1/2 to 2 minutes per side. Transfer to a plate and tent with foil to keep warm.

2. Pour fat from pan. Add broth and bring to a boil, scraping bottom of pan with a wooden spoon to remove any browned bits. Stir in mustard, cream and any accumulated juices from chops and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Return chops to pan, turn to coat in sauce, and serve.

PER SERVING: 382 Cal., 27g Fat (11g Sat.), 138mg Chol., 0g Fiber, 33g Pro., 4g Carb., 614mg Sod.

Kitchen Tips

Switch meats. Pork isn't the only meat that works well with a mustard sauce. Thin-cut boneless, skinless chicken breasts or thighs would be a delicious substitution here, as would turkey cutlets.

Spice up your sides. Dress up steamed vegetables (broccoli or cauliflower florets, for example) by tossing them with extra-virgin olive oil and a teaspoon of crushed red pepper.

Make a savory spread. Try a quick and easy flavored butter on vegetables. Mix a combination of chopped fresh herbs, finely chopped garlic or even citrus zest with a stick of softened unsalted butter and serve a pat on anything from baked potatoes to carrots.