|2||pork chops with bones||360 g|
|1/4 tsp||ground pepper||1 g|
|1||shallots, finely chopped||40 g|
|1 tbsp||canola oil||15 mL|
|1/2 tbsp||margarine non-hydrogenated||7 g|
|1/4 cup||chicken broth||65 mL|
|2 tsp||Dijon mustard||10 mL|
|1 1/2 tbsp||creamy soy preparation for cooking||23 mL|
|1 tsp||lemon juice, freshly squeezed|
Before you start
Keep the individual serving plates in the oven at the lowest setting so they are warm when you serve.
- Pat the pork chops dry, then sprinkle with pepper. Finely chop the shallots. Set aside.
- Heat a dry, heavy skillet over moderately high heat. When the skillet is hot, add the oil, swirling the pan to coat the bottom, then add the chops and brown 2 min on each side. Transfer the pork chops to a plate, then set them aside in the oven, loosely covered with foil.
- Meanwhile, add the margarine to the skillet, then cook the shallots over moderately high heat, with stirring, until softened, 3-4 min. Add the broth and boil 2 min, scraping up any brown bits. Add the mustard and soy preparation, return the mixture to a boil, then add the lemon juice. Return the pork chops to the skillet. Simmer, uncovered, until the sauce is slightly thickened and the meat is cooked, 3-4 min. Add salt to taste.
- Serve on the warmed plates.
Nutrition Facts Table
per 1 Serving (160g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Source of :
- Iron, Magnesium, Omega-3, Pantothenic Acid, Vitamin D, Vitamin E, Vitamin K
- Good source of :
- Phosphorus, Potassium, Vitamin B2, Vitamin B6, Zinc
- Excellent source of :
- Niacin, Selenium, Vitamin B1, Vitamin B12
- Free :
- Added Sugar
|Meat and Alternatives||3|