Categories: Diabetic

Ingredients

• 4 boneless pork chops
• 1-3 tsp pepper
• 4 1/2 tsp olive oil
• 1 small onion, finely chopped
• 4 shallots, finely chopped
• 1 cup beef broth
• 1/2 cup white wine
• 2 tbsp Dijon
• 2 tbsp chopped celery leaves

Directions

1. Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, brown pork chops in oil. Remove and keep warm. In the same skillet, saute onion and shallots until tender. Add broth and wine, stirring to loosen brown bits from skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.

2. Return chops to skillet. Cover and cook 8-10 minutes longer or until meat is tender. Place chops on a serving platter and keep warm. Stir mustard into skillet. Return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is thickened. Spoon sauce over chops; sprinkle with celery leaves.

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