Directions:
- Sprinkle pork chops with salt and white pepper. Brown well on both sides in heated butter and oil in frying pan just large enough to hold the chops. Stir in shallot after turning chops to brown second sides.
- Add broth, lemon juice, mustard and dill weed. Bring to boiling. Cover. Reduce heat, simmer until chops are tender, 35-40 minute
- Skim and discard fat from cooking liquid. Add cream,. Bring to boiling, stirring. Cook until reduced and slightly thickened. Taste and add salt, if needed.
- Pour sauce over chops. Garnish with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.47 Kcal (1162 kJ) | ||
| Calories from fat | 155.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.33g | 27% | |
|---|---|---|---|
| Cholesterol | 86.82mg | 29% | |
| Sodium | 240.62mg | 10% | |
| Potassium | 585.82mg | 12% | |
| Total Carbs | 6.32g | 2% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 23.61g | 47% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 1.7mg | 9% | |
| Calcium | 53.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 130.66 Kcal (547 kJ) | ||
| Calories from fat | 73.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 27% | |
|---|---|---|---|
| Cholesterol | 40.88mg | 29% | |
| Sodium | 113.31mg | 10% | |
| Potassium | 275.86mg | 12% | |
| Total Carbs | 2.97g | 2% | |
| Sugars | 1.2g | 10% | |
| Dietary Fiber | 0.49g | 4% | |
| Protein | 11.12g | 47% | |
| Vitamin C | 5.5mg | 19% | |
| Iron | 0.8mg | 9% | |
| Calcium | 25mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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