Tender, browned pork loin chops are served with a sauce made from canned pears, mustard and port wine for an easy, yet elegant, entrée.
What You Need
Original recipe yields 6 servings
1/4 cup flour
1/4 tsp. salt
1/4 tsp. ground black pepper
6 boneless pork chop s (1-1/2 lb.), pounded to 1/2-inch thickness
2 Tbsp. olive oil
1/2 cup port wine
1/3 cup GREY POUPON Dijon Mustard
1 can (16 oz.) pear slices in juice, drained
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Please use alcohol responsibly.
Let's Make It
Mix flour, salt and pepper in shallow dish. Add chops; turn to evenly coat both sides of each chop.
Heat oil in large skillet on medium heat. Add chops; cook 5 to 7 min. on each side or until done. Remove chops from skillet, reserving drippings in skillet; cover to keep warm.
Add wine to skillet. Bring to boil, stirring frequently to loosen browned bits from bottom of skillet. Stir in mustard. Add pears; return to boil. Simmer on medium-low heat 5 min. or until sauce is thickened. Spoon over chops.
When pounding pork chops, place them in a freezer-weight resealable plastic bag. The bag will prevent the meat juices from splattering and keep the pounding tool clean.
Substitute apple juice for the wine.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.