Pork Chops with Tarragon Apple Cream

Categories:
Pork, VE Dijon Tarragon Dip Mix

4 single pork chops
3 twist VE Sea Salt
3 twist VE Pepper
1 tablespoon vegetable oil
1 tablespoon Butter
1 single apple; cored, peeled, sliced
1.5 tablespoon VE Dijon Tarragon Dip Mix
.5 cup chicken broth
.33 cup whipping cream

1. Season pork chops with VE Sea Salt and VE Pepper. Preheat large EclipseŽ coated frying pan to medium high; add vegetable oil and cook pork chops until browned, about 4 minutes per side.

2. Remove pork chops from pan and reduce heat to medium. Add butter, sliced apples and VE Dijon Tarragon Dip Mix. Stir and cook until apples begin to soften, about 2 minutes.

3. Add chicken stock to pan and stir, scraping up all browned bits from bottom of pan. Add whipping cream and boil until sauce begins to thicken.

4. Return pork chops to pan, cover and reduce heat, allowing pork chops to simmer for about 10 minutes. Serve warm with apples and cream sauce spooned over top.

Per serving: Calories 300, Fat 23 g (saturated 10 g, trans 0.1 g), Cholesterol 85 mg, Sodium 135 mg, Carbohydrate 7 g (fibre 1 g, sugars 4 g), Protein 17 g.