Oops I did it again! I used my favorite ingredient to create those lightened up pork chops with mustard cream sauce.
Can’t guess what it is ? Here’s a hint. There’s some in my skinny pesto cream pasta, in my skinny cream of mushroom soup and its sweet cousin makes my homemade granola taste delicious. Absolutely, it’s fat free evaporated milk!
Again, let me tell you how amazing this product is. Basically you can use some in most of the savory recipes as a substitute for cream. You don’t sacrifice the flavor, and you save tons of calories (and your hips say thank you!).
I was happy to see they (obviously) have some evaporated and condensed milk in Sydney. Don’t call me nuts but going to the grocery store was one of the first things I wanted to do when we arrived in Sydney 3 days ago. From what I’ve seen, Aussies supermarkets carry most products you could find in the US and in GB. This whole month, we’ll live in a Sydney’s suburb called Marrickville. It’s full of Vietnamese stores and restaurants. I can’t wait to try them all! Yesterday Solal and I ate a pork roll sandwich for lunch, it was delicious. It has actually nothing to do with the pork rolls you can find in Philadelphia and New Jersey. It’s a Vietnamese sandwich made with french baguette, a spread I could’t describe but very good, meat, crudites and cilantro (Check this blog for pics!). Yum!
Cal: 452 - Protein: 62g - Fat: 19g - Carbs: 10g - Fiber: 0.3g - Sugar: 6.5g - WW Old Points: 11 pts - Point+: 12 pts
- 1 tsp olive oil
- 2 pork chops, all visible fat trimmed
- 1 garlic clove, minced
- 1 cup chicken stock, fat free, low sodium
- 1/3 cup low fat evaporated milk
- 1 teaspoon cornstarch
- 1 tbsp Dijon mustard
- Heat olive oil in a non-stick skillet.
- Brown pork chops on high heat about 1 minute per side, reduce to medium heat and cook until no longer pink inside (about 5 minutes per side, depends of the thickness). Remove pork from skillet and set aside in a warm spot (I used a oven preheated at 130F).
- In the same skillet, add garlic and cook for about 5 minutes. You don't want garlic to become brown.
- In a bowl, combine stock, milk. Stir in cornstarch and then mustard.
- Pour mixture in the pan, reduce to low heat and allow the sauce to reduce by half.
- Arrange pork chops on plates and pour sauce over.