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Nutrition Facts
Serving Size 305 g
(Approx. 4 Servings)
Amount Per Serving
Calories 520 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 200 mg 67%
Sodium 280 mg 12%
Total Carbohydrate 15 g 5%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 41 g
Vitamin A 15% Iron 10%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pork Chops In Mustard Cream Sauce

Prep Time
10 minutes
Cook Time
17 minutes
Total Time
27 minutes
4  People


Recipe makes 4 Servings

4 bone-in pork loin chops, 1 inch thick
1/8 Tsp Alessi Sea Salt
1/8 Tsp H-E-B Black Pepper
13 Tsp H-E-B Baker's Scoop All Purpose Flour
1 Tbsp H-E-B Extra Virgin Olive Oil
2 Tbsp white wine vinegar
2 medium shallots, finely chopped
1/2 cup(s) lindemans chardonnay
8 Oz H-E-B Heavy Whipping Cream
1 Tbsp H-E-B Dijon Mustard
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Heat oven to 375°F.
Season chops on both sides with salt and pepper.
Sprinkle 12 teaspoons flour on a sheet of wax paper; turn pork chops in flour to coat; shake off excess.
Heat oil in a 12-inch ovenproof skillet over medium-high heat.
Sear pork chops 2 minutes per side and pour vinegar into skillet over chops.
Remove from heat when vinegar has almost evaporated and place shallots over bottom of skillet around pork chops.
Place skillet in oven; roast chops 5-7 minutes or until internal temperature in the thickest part (not touching bone) reads 150°F.
Remove chops to a plate; cover loosely to keep warm. Leave pan juices in skillet.
Place roasting skillet over medium-high heat and stir 1 teaspoon flour into pan juices; cook 1 minute.
Gradually add wine, whisking constantly and bring to a boil; boil 2-3 minutes until thickened.
Stir in cream and mustard; bring to a boil and add pork chops. Heat 1 minute.



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