Copied from Real Simple's website
Ingredients:
-3 tablespoons olive oil
-4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
-Kosher salt and black pepper
-2 shallots, finely chopped
-3/4 cup dry white wine
-2 tablespoons heavy cream
-1 tablespoon Dijon mustard
-1 tablespoon chopped fresh tarragon
-1 small head frisee, torn into pieces (about 4 cups) (I couldn't find frisee, so I just used other greens)
-1 lemon, cut into wedges
Directions:
1) Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to a baking sheet and roast until cooked through, 5 to 7 minutes.
2) Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes. Add the wine and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining oil and serve with the lemon wedges.
Serves 4
Nutritional Information
Per Serving
Calories 364
Fat 19g
Saturated Fat 6g
Cholesterol 108mg
Sodium 357mg
Protein 37g
Carbohydrate 6g
Fiber 2g
Weight Watchers Points: 8
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