Tuesday, December 20, 2016

Pork Chops with Mustard Cream Sauce and White Beans and Bacon All for 6 Weight Watchers Points




Here's another great-tasting recipe.  I'm not really a bean person, but this bean side-dish recipe is very Flavorful, so give it a go.  It also pairs very well with these chops, sauce and all.

INGREDIENTS FOR PORK CHOPS WITH MUSTARD CREAM SAUCE:

4 (4-oz.) boneless, center-cut loin pork chops (1/2" thick)
1/2 tsp. salt
1/4 tsp. black pepper
Cooking spray
1/2 c. fat-free, less-sodium chicken broth
2/3 c. fat-free half-and-half
1 Tbs. Dijon mustard
2 tsp lemon juice
Chopped fresh parsley (optional)

INSTRUCTIONS FOR PORK CHOPS WITH MUSTARD CREAM SAUCE:

Sprinkle both sides of pork with salt and pepper.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, and cook 4 to 5 minutes on each side or until lightly browned and done.  Transfer pork to a serving plate and keep warm.

Add broth to pan, scraping pan to loosen browned bits.  Stir in half-and-half, mustard, and lemon juice.  Reduce heat, and simmer, uncovered, for about 6 minutes or until slightly thick.  Spoon sauce over pork and sprinkle with parsley if desired.

YIELD:  4 servings
SERVING SIZE:  1 chop and 2 Tbs sauce
POINTS:  4

NUTRITIONAL INFO:  CAL 193 (30% from fat); FAT 6.4 g (sat 2.3 g); PRO 24.3 g; CARB 5.7 g; FIB 0 g; CHOL 65 mg; IRON 0.7 mg; SOD 539 mg; CALC 52 mg



INGREDIENTS FOR WHITE BEANS AND RICE:

Cooking Spray
2 slices lower-sodium bacon, chopped
1/2 c. chopped onion
1/2 c. chopped red bell pepper
1 (15-oz.) can no-salt-added cannelloni beans, rinsed and drained
1/4 tsp salt
1/4 tsp black pepper


INSTRUCTIONS FOR WHITE BEANS AND RICE:

Heat a large saucepan over medium heat.  Coat pan with cooking spray. Add bacon to pan and cook 3 minutes or until bacon begins to brown, stirring often.

Stir in onion and bell pepper and cook 4 minutes or until vegetables are tender, stirring often.  Add beans, salt, and black pepper to pan.  Cook 2 minutes or just until thoroughly heated.

YIELD:  4 servings
SERVING SIZE:  About 1/2 cup
POINTS:  2

NUTRITIONAL INFO:  CAL 122 (39% from fat); FAT 5.4 g (sat 1.7 g); PRO 5.2 g; CARB 13.7 g; FIB 4.7 g; CHOL 8 mg; IRON 1.5 mg; SOD 249 mg; CALC 50 mg

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