PORTIONS: 2
INGREDIENTS
4 Pork loin scallops (3 oz. each)
½ tsp. low sodium salt or to taste.
½ tsp. coarse black pepper.
1 tbsp. chopped fresh oregano
2 ½ tbsp. flour
1 tbsp. olive oil
2 tbsp. butter
1 cup cream
2 cups milk
3 tbsp. mustard with horse radish
1 tsp. fresh thyme leaves, chopped.
1 tsp. low sodium salt or to taste
PREPARATION
Season the pork chops with salt, pepper and oregano.
Dip the chops in flour on both sides
Heat up oil and butter in a skillet to moderate flame.
Sauté the pork chops until golden brown on both sides. Pull pork chops
to a dish.
Deglaze the skillet with the cream and milk.
Add the mustard with horse radish, thyme leaves, salt and mix well.
Serve pork chops with the sauce.
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