A saut means dinner in a dash. Brown chops, splash a little wine in the pan with mustard and seasonings and dinner is just about ready.
Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 3 minutes on each side. Remove chops from skillet, reserve. Add wine to skillet and bring to a boil, scraping up any brown bits. Add mustard, peppercorns and Worcestershire sauce, cook and stir 1 minute. Return chops to skillet and heat through; serve with pan sauce.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 4|
|Calories from Fat: 170 (48%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 137.3mg||42 %|
|Sodium 159.7mg||6 %|
|Potassium 710.1mg||19 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.7g|
|Protein 41.5g||59 %|
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Calories per serving: 355
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