Servings: 6

Prep Time: 10 Min.

Cook Time: 11 Min.

What you need:

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3/4 tsp. dried thyme leaves (4 mL)
1/2 tsp. garlic powder (2 mL)
1/4 tsp. dried pepper flakes (1 mL)
1/4 tsp. salt (1 mL)
6 boneless pork chops (4 oz./125 g each), trimmed of fat
1 Tbsp. canola oil (15 mL)

Mustard Sauce
1/3 c. fat-free sour cream (75 mL)
1/4 c. Dijon mustard (60 mL)
3 Tbsp. skim milk (45 mL)
1 Tbsp. canola oil (15 mL)
3/4 tsp. dried tarragon leaves (4 mL)
1 tsp. coarsely ground black pepper (5 mL)

What to do:

1. In small bowl, combine thyme, garlic powder, pepper flakes and salt. Brush both sides of pork chops with canola oil. Sprinkle thyme mixture evenly over both sides and press down with fingertips to adhere.
2. Heat large, nonstick skillet over medium-high heat. Cook pork chops 4 min. on each side or until barely pink in center.
3. Meanwhile, in small saucepan, whisk together sour cream, mustard, milk, canola oil, and tarragon. Place over low heat until warmed, about 2-3 min. Do NOT bring to a boil.
4. Spoon equal amounts of mustard sauce on each of 6 dinner plates. Place pork chops on top of sauce and sprinkle with black pepper.

* Recipe courtesy of CanolaInfo.

Nutritional information:

Calories: 150;   Total Fat: 10g;   Saturated Fat: 2g;   Cholesterol: 30mg;   Total Carbs: 5g;   Fiber: 0g;   Protein: 100g;   Sodium: 370mg;