Created to work with the Weight Watchers® PointsPlus® Plan, this recipe is a fantastic way to dress up baked pork chops, and the little bite of horseradish with fat-free sour cream creates a sauce that tastes sinful but isn't.
Provided by TLW
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 35m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Lightly spray a baking pan.
- Whisk apple juice and brown mustard together in a bowl. Spread out panko on a shallow plate.
- Dip each pork chop in the mustard mixture to cover completely, then roll in panko. Place in the baking pan.
- Bake in the preheated oven until pork chops are no longer pink in the center and bread crumbs are lightly browned, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Meanwhile, pour remaining mustard mixture into a small saucepan. Heat over medium-high heat until bubbling and simmer until slightly reduced, about 2 minutes. Remove from heat and stir in sour cream and horseradish. Remove pork chops from the oven and allow to rest for 5 minutes.
- Heat sauerkraut in a separate pan until hot. Place about 1/3 of the sauerkraut on each plate. Top with 1 pork chop and drizzle with mustard cream sauce.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.6 g, Cholesterol 28.7 mg, Fat 5.6 g, Fiber 4.3 g, Protein 15 g, SaturatedFat 1.6 g, Sodium 1426.6 mg, Sugar 8.2 g
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