Pork Chops with Dijon Cream Sauce

Shared by: mel

5 Points Per Serving

4 (4 oz) boneless, center cut pork loin chops (1/2 inch thick)

1/2 tsp. Salt

1/2 tsp. Pepper

Cooking spray

1/3 cup reduced sodium, fat free chicken broth

11/2 TBS. Dijon mustard

1/3 cup fat free evaporated milk (see recipe below)

Trim fat from chops. Sprinkle both sides with salt and pepper. Spray a large heavy skillet with cooking spray. Heat skillet over medium high heat until hot. Add chops and cook 3 to 4 minutes on each side until browned. Remove chops from skillet and keep warm. Add broth to skillet. Stir to loosen browned bits. Combine mustard and evaporated milk and add to skillet. Reduce heat and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.

Makes 4 servings

Per Serving: Calories 201 Fat 9g Fiber 0.1 g Protein 23.5g Carbs 2.7g Chol 68mg Sodium 567mg

Exchanges 3 meat

Evaporated skim milk

1/3 cup nonfat dry milk powder

1/2 cup water

In a shaker, mix well.

Makes 1/2 cup

WW Points: 2 Cal: 80, fat: 0g, Fiber: 0g, protein: 8g, calc: 12g, sodium: 123mg,

Diabetic exchange: 1 Skim Milk

PS The equivalent of a 12 oz can is this recipe tripled

From JoAnna Lund's Healthy Exchanges booklet 'The Wonders of Dry Milk Powder