Pork Chops with Green Peppercorn Sauce

Fat-free half-and-half makes a velvety smooth sauce for this low-fat meal. There is enough sauce to serve over the pork chops and the noodles, making for a true comfort-food feeling.

Pork Chops with Green Peppercorn Sauce
Servings: 6 Prep 15 mins Cook 13 mins to 15 mins


  • 6 thin-cut boneless pork chops (3 ounces each)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large shallot, chopped
  • 1 clove garlic, chopped
  • 1/2 cup dry white wine
  • 1/2 cup fat-free half-and-half
  • 1 tablespoon green peppercorns packed in brine, drained and chopped
  • 1/4 cup flat-leaf parsley, chopped
  • 1/2 pound wide egg noodles, cooked following package directions

Make It

1. Heat large nonstick skillet over medium-high heat. Season both sides of chops with 1/4 teaspoon salt and the black pepper. Add chops to skillet; cook 2 minutes per side or until lightly browned. Transfer from skillet to plate and keep warm.

2. Heat oil in skillet over medium heat. Add shallot; saute 2 minutes; do not scorch. Add garlic; saute 1 minute. Add wine; increase heat to high; cook until reduced by half, 3 minutes. Add half-and-half and peppercorns. Bring to a simmer. Add chops with any juices to skillet; cook over medium-low heat 2 minutes (160 degrees F on instant-read thermometer). Stir in parsley and remaining 1/4 teaspoon salt.

3. Serve chops over noodles. Drizzle sauce over noodles. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 303, Fat, total (g): 10, chol. (mg): 86, sat. fat (g): 3, carb. (g): 29, fiber (g): 1, pro. (g): 22, sodium (mg): 325, Percent Daily Values are based on a 2,000 calorie diet.