| Directions | 1. Sprinkle pork chops with 1/2 teaspoon each Worcestershire Pepper and salt.
2. Heat oil in large skillet on medium-high heat. Add chops; cook 4 to 6 minutes per side or until desired doneness (if chops brown too quickly, reduce heat slightly). Remove skillet from heat. Transfer chops to serving platter; cover and keep warm.
3. Stir wine into skillet, scraping to loosen any browned bits. Add cream, mustard, sage and remaining 1/2 teaspoon Worcestershire Pepper and 1/4 teaspoon salt. Bring to boil on medium heat. Reduce heat to low; simmer, uncovered, 2 minutes or until reduced to about 1/2 cup. Serve sauce over chops. |
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Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4
| | Ingredients | - | | 4 pork loin chops, 3/4-inch thick (about 1 1/4 pounds) |
- | | 1 teaspoon McCormick® Worcestershire Ground Black Pepper Blend |
- | | 3/4 teaspoon salt, divided |
- | | 1 tablespoon oil |
- | | 3 tablespoons dry white wine |
- | | 2/3 cup heavy cream |
- | | 1/2 teaspoon McCormick® Mustard, Ground |
- | | 1/2 teaspoon McCormick® Sage, Rubbed |
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| Nutrition (per serving) | Calories: 431 Calories Fat: 32 Grams Protein: 32 Grams Cholesterol: 142 Milligrams Carbohydrates: 2 Grams Sodium: 520 Milligrams Fiber: 0 Grams
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