Pork in Mustard Sauce
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork chops
|
*
|
| 2 | tablespoons |
butter
sauted |
|
| 2 | tablespoons |
dijon mustard
|
|
| 14 | cups |
onions
chopped |
|
| 1 ½ | teaspoons |
tarragon leaves
fresh or frozen |
|
| ¾ | cup |
sour cream, non-fat
|
|
| 1 | teaspoon |
browning sauce
|
* |
| 4 | cups |
egg noodles
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork chops
|
*
|
| 3E+1 | ml |
butter
sauted |
|
| 3E+1 | ml |
dijon mustard
|
|
| 3.3 | l |
onions
chopped |
|
| 7.5 | ml |
tarragon leaves
fresh or frozen |
|
| 177 | ml |
sour cream, non-fat
|
|
| 5 | ml |
browning sauce
|
* |
| 946 | ml |
egg noodles
cooked |
|
Directions
Trim all visible fat from pork chops.
In a large skillet, brown pork chops on all sides in butter substitute.
Season with salt and pepper to taste.
Add mustard, onion and tarragon, cover and cook over low heat for 10 to 12 minutes or until pork is no longer pink.
Remove chops to a platter with the noodles on it and keep warm.
To the skillet, add sour cream and browning sauce and heat through.
Spoon over pork and noodles.
