I love pork, so I really enjoy finding recipes that combine it with savory sauces.  This is a very good one and the mustard adds just a little bite to the flavor.  Serve it with the vegetable of your choice and a small side salad.  If you aren’t that crazy about pork, the other white meat, a chicken breast, works well.

4 boneless pork chops, about 1/2 inch thick (2 to 3 oz. each)
1/2 teaspoon Lemon Pepper
1 tablespoon Butter
1/4 cup Hot Water
1 teaspoon Better Than Bullion
1/4 cup Heavy Cream
1 tablespoon Dijon-style or Brown Mustard
1/2 teaspoon Dry Mustard Powder
1 teaspoon Worcestershire Sauce

Sprinkle the pork chops with lemon pepper on both sides. In a skillet, melt the butter, then add the chops and cook until browned on both sides, about 5 minutes on each side. Remove to a plate.

Mix the bullion in the hot water and add to the skillet, stirring to get all the meaty bits loose and pulled into the sauce. Add the mustard, mustard powder and Worcestershire sauce. Stir into the mixture, then stir in the cream. Bring to a boil, then lower the heat and continue to cook and stir until the sauce begins to thicken.

Add the pork chops back in with any juices on the plate. Cover the chops and cook a little longer to heat them up and finish any side dishes. I served mine with asparagus and diced turnips with butter and cheese.

Makes two servings.

Nutrition Information per serving:
Calories: 434 Fat: 30.4 g Net Carbs: 2.9 g Protein: 36.7 g