In bowl, whisk milk, mustard, peppercorns and flour. Set aside.
Pork Chops in Creamy Mustard-Peppercorn Sauce Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More Total time: 20 minutes Servings: 4
3/4 cup evaporated 2% milk 3 tablespoons spicy brow n mustard or Dijon mustard 3/4 teaspoon coarsely cracked black pcppercorns 1/2 teaspoon all-purpose flour 4 boneless pork loin chops (I 1/4 pounds), cut 3/4-incli thick 1/4 teaspoon salt I tablespoon vegetable oil I teaspoon minced garlic 1/4 cup reduced-sodium chicken broth
In bowl, whisk milk, mustard, peppercorns and flour. Set aside.
Pat pork chops dry with paper towels. Sprinkle both sides of chops with salt.
In large nonstick skillet, heat oil over medium-high heat. Cook pork chops 3-4 minutes, or until browned. Turn and cook 3-4 minutes, or until thermometer inserted in thickest part of chops reads 145 F. Transfer chops to serving platter. Loosely cover with foil to keep warm.
Add garlic to drippings in skillet. Cook 15 seconds. Stir in broth. Cook, stirring constantly, until most liquid evaporates. Stir in milk mixture and any accumulated juices from cooked pork. Cook and stir until just boiling. Immediately remove from heat and spoon sauce over chops.
Serve with noodles or rice, if desired. Garnish with parsley, if desired.
