Weekend munching…

Hubby dearest loves pork chops, but hates the idea of anything sweet as an entrée. Unfortunately, most recipes with pork chops include apple, cherries or assorted other fruits and brown sugar.


Yesterday, hubby dearest was also bored with the mustard and white wine version we had made a few months back (copied on a paper napkin from a book in Barnes and Noble) and wanted to try something new.


Finally, after frantic searching all over the internet, he gave up and I decided to invent a recipe J. Luckily, it turned out quite well and everyone was happy!


We both like Alfredo sauce, but don’t eat it as often, because at least I never order it when we go out to eat because of the crazy number of calories. Creating a lower calorie version of Alfredo sauce while ensuring that the pork chops stayed savory was the inspiration for this invention.



Pork Chops Alfredo

(Serves 4)



·        4 boneless pork chops (about an inch thick) – You could use bone in too, we tend to buy the boneless as it is more cost effective

·        1 onion (finely chopped)

·        4 cloves of garlic, minced

·        1½ cup Milk – I use fat free, but you could use whole or 2% but it would amp the calorie content considerably

·        1 cup Light cream – You could use heavy cream, but it would amp the calorie content too

·        1 tsp Mustard (we used whole grain, but you could use smooth Dijon too)

·        1 tsp Italian seasoning

·        1 tbsp Corn starch

·        2 ½ tsp Extra Virgin Olive oil

·        Salt, to taste

·        ½ tsp freshly ground black pepper


·        ¼ cup White wine (optional) – any white wine you would drink

·        ½ tsp Dried basil (optional)

·        ½ tsp Dried thyme (optional)

·        1 tsp Hot sauce (optional)

·        ½ tsp English mustard powder (optional)



1.            Sear the pork chops in a hot frying pan with about 1 tsp of olive oil for about 4-5 minutes on each side until they are a pretty dark golden brown. Switch off the heat on the pan when done

2.            Preheat the oven to 400° F.

3.            In a separate large saucepan, sauté the onions and garlic in 1½ tsp olive oil, until the onions turn golden.

4.            Add the mustard, hot sauce, English mustard, Italian seasoning, basil and thyme. Stir to integrate.

5.            Add about a ¼ cup of white wine.

6.            Add the milk and cream. Stir while waiting for the mixture to come to a boil.

7.            Mix the corn starch in some lukewarm water and add it to the saucepan as soon as the sauce comes to a boil.

8.            Stir like a maniac to ensure there are no lumps and that the sauce thickens.

9.            Add the pork chops from the other pan and cover them with the gravy.

10.       Transfer to an oven safe dish, ensuring that the pork chops are covered with gravy.

11.       Bake in a preheated oven for about 30 minutes.

12.       Check the internal temperature of the pork chops to ensure it is above the recommended safe temperature of 160° F.

13.       Savory pork chops are ready and scrumptious J



I served these with some microwaved broccoli and oven-“fried” baby potatoes (which hubby dearest absolutely adores).


Since we loved the sauce so much; in the future, I might just make the sauce and use it as a pasta sauce too.


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