200 calories; $1.75 / serving
This recipe makes a good weeknight dinner, but it could also be served as a more formal Sunday supper. It’s so versatile! After making this one, I learned that you could sub the herb sauce for really any other gravy or sauce, and it would turn out just as splendid.
- 1 TBS oil
- 1 lb thin sliced boneless pork chops
- Salt/ pepper
- 2 TBS butter
- 1 small onion, chopped
- 3/4 cup chicken broth
- 2 TBS strawberry jam or preserves
- 1 tsp dried thyme
- 1 tsp Dijon mustard
In a large skillet, heat the oil. Season the pork with salt and pepper; cook over high heat, turning once, until browned and just cooked through; transfer to a plate and cover loosely with foil.
Melt 1 tablespoon of the butter in the skillet. Add the onion and cook over moderate heat, stirring, until softened. Add the stock, jam and thyme; cook over high heat, stirring until thickened. Whisk in the mustard. Reduce the heat to low and whisk in the remaining butter. Season with salt and pepper. Return the pork and any juices to the skillet; turn to coat then serve. (Recommended over white rice w/ side of veggies)