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Peppered Pork with Mustard and Sage

One of the secrets to good cooking is using freshly cracked pepper. Once you’ve experienced its wonderful flavor, you’ll use it often.

Makes 4 servings.

Prep Time: 15 minutes

Cook Time: 15 minutes

• Low Carbohydrates • Low Sodium

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Peppered Pork with Mustard and Sage (continued)

4 boneless pork loin chops, 3/4-inch thick (1 1/2 pounds)

1 to 2 tablespoons McCormick® Gourmet Collection Peppercorn Mélange, coarsely cracked

2/3 cup heavy cream

3 tablespoons dry white wine

2 tablespoons Dijon mustard

1/2 teaspoon McCormick® Gourmet Collection Sage, Rubbed

1. Coat both sides of each pork chop with cracked peppercorns, pressing so pepper mixture adheres to meat.

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Peppered Pork with Mustard and Sage (continued)

2. Cook pork chops in large nonstick skillet on medium-high heat 6 minutes per side or until desired doneness. (If pork browns too quickly, reduce heat slightly.) Remove pork to serving platter; cover and keep warm. Scrape any burnt peppercorns from skillet and discard.

3. For the sauce, add cream, wine, mustard and sage to skillet. Bring to boil. Reduce heat to low; simmer 2 minutes or until reduced to about 1/2 cup. Serve over pork chops.

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Peppered Pork with Mustard and Sage (continued)

To crack peppercorns: Place peppercorns in resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked.

per serving

Calories: 470

Fat: 25 g

Carbohydrates: 2 g

Cholesterol: 178 mg

Sodium: 280 mg

Fiber: 0 g

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Peppered Pork with Mustard and Sage (continued)

Protein: 51 g

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