Bittman's Fast, Creamy Chicken Curry

Since the Indian burger was so good, I decided to make another recipe from the Savory Spicy Sweet blog. I needed to use up the last bit of that yogurt, and this looked like a fun recipe. We actually really enjoyed it. I think Aubrey liked this one better than the burger. Curry is starting to grow on me.


Ingredients:
2 tablespoons canola, corn or other neutral-flavored oil
1 medium onion, peeled and sliced
Salt and freshly ground black pepper to taste
1 1/2 teaspoons curry powder, or to taste
1 pound boneless, skinless chicken breasts, in 4 pieces
1 large tomato, chopped
1 cup yogurt (or sour cream)
Minced cilantro or parsley leaves for garnish
Cooked white rice

Directions:
Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.

Meanwhile, season chicken with salt and pepper and sprinkle it with the remaining curry powder. Move onions to one side in the skillet and add the chicken in one layer. Add chopped tomato. Cook about 2 minutes per side over medium heat; remove chicken to a plate.

If using yogurt, turn heat to very low and wait a minute before adding it to the skillet. If using sour cream, add it without reducing heat or waiting. Stir yogurt or sour cream into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

Daring Bakers March Challenge

Lasagne of Emilia-Romagna

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.



I was so excited to see that the March Daring Bakers challenge was one I could make for dinner. I was a little hesitant about the pasta because Aubrey doesn't really like spinach very much. He said the dough looked like alien food. The end result was amazing with both of us going for seconds. Aubrey even said that I could sell this in a fine Italian restaurant.
I'm lucky to have a pasta maker (thanks to Santa), so I didn't have to do all of the rolling by hand. Whew! However, I did do all of the kneading by hand.
I love the white sauce in it, and the meat sauce was probably the best I've ever had. I've never ground my own meat before, but it was simple as pie.
I halved the pasta recipe, but I made the full recipe of both sauces. I actually used the whole white sauce recipe, and I had a little of the meat sauce left over that I froze.

Lasagne of Emilia-Romagna

(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagna can wait at room temperature about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagna from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagna:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagna:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagna. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagna rest for about 10 minutes. Then serve. This is not a solid lasagna, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

Ingredients:
2 jumbo eggs
10 ounces fresh spinach, rinsed dry, and finely chopped; or 6 ounces frozen chopped spinach, defrosted and squeezed dry
3 and 1/2 cups all purpose unbleached (plain) flour

Directions:
Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagna, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm).

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

Ingredients:
4 tablespoons unsalted butter
1/4 cup all purpose unbleached (plain) flour
2 and 2/3 cups milk
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste

Directions:
Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound dried pasta)

Ingredients:
3 tablespoons extra virgin olive oil
2 ounces pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces boneless veal shoulder or round
4 ounces pork loin, trimmed of fat, or 4 ounces mild Italian sausage (made without fennel)
8 ounces beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut
1 ounce thinly sliced Prosciutto di Parma
2/3 cup dry red wine
1 and 1/2 cups chicken or beef stock
2 cups milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper, to taste

Directions:
Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch skillet over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering:
Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Indian Spiced Chicken Burgers

I had lots of leftover yogurt from the chicken I previously made, and I searched for and found some other recipes using yogurt. I've never made Indian food before, so I thought this would be a good start. My mom came to visit, and she helped me out in the kitchen. Overall, I thought this was a good meal. The naan was delicious, and the cilantro paired perfectly with the burger and sauce. I forgot to add the salt and pepper to the patties, and that was the only thing lacking for me.
Recipe source: Savory Spicy Sweet

Ingredients:
1.5 pounds ground chicken
3 scallions, thinly sliced
3 tablespoons of minced fresh ginger
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
Coarse salt
Fresh ground pepper
6-8 pieces of naan (or 4 whole wheat pitas)
Fresh cilantro

Cumin Yogurt Sauce
1/2 cup plain yogurt
1/2 teaspoon ground cumin
coarse salt and ground pepper

Directions:
In a medium bowl, combine the chicken, scallions, ginger, lemon juice, paprika, cumin, and cayenne. Add salt and pepper to taste; mix well. Set aside for at least 10 or up to 30 minutes.
Meanwhile, combine ingredients for cumin-yogurt sauce.
Make 6-8 patties, and grill or fry for 2-3 minutes per side or until done.
Put two pieces of naan on each plate. Place one patty on each, as well as cucumber (if used), a few sprigs of cilantro and the cumin-yogurt sauce and serve.

Naan

Ingredients:
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee or oil
2 tablespoons plain yogurt

Directions:
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee or oil and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Let rise for an additional 10-30 minutes if you have the time. Roll each piece out into 8 inch round naans.
Brush the naan with a little of the remaining ghee or oil. Heat oil in a large flat skillet. Pan fry naan one at a time for about 2 minutes on each side or until puffed and just browned, adding additional oil as necessary.

Crispy Yogurt Chicken

If you want chicken that's crispy on the outside and tender on the inside, you have to try this recipe. I served it on a bed of fresh spinach leaves. The heat from the chicken cooked the spinach and made it even better. I'm definitely going back to this recipe in the future.
Source: Pioneer Woman

Ingredients:
2 boneless, skinless chicken breasts
1 cup plain unflavored yogurt
1 clove garlic, minced
1 Tablespoon parsley, chopped
Juice of half a lemon
Salt, to taste
Pepper, to taste
2 cups Panko Bread Crumbs
2 slices butter

Directions:
Preheat oven to 350.
Spray PAM on baking dish.

Mix together the yogurt, garlic, parsley, and lemon juice. In another dish, mix the Panko bread crumbs with some salt and pepper.
Sprinkle salt on both sides of the chicken. With a pair of tongs, place the chicken one piece at a time in the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the bread crumbs. Cover thoroughly with bread crumbs and place in the baking dish.
Put a slice of butter on top of each piece of chicken.
Cover baking dish with foil and bake for 1 hour 15 minutes, removing foil for the last 15 minutes.

Sugar Cookies with Royal Icing

Charlie (our Weimaraner puppy) has been sick with meningitis for the past couple of weeks. He spent 5 nights at the vet, and they did a great job at diagnosing him. I wanted to make some cookies as a "thank you" for taking care of him.

I used the sugar cookie recipe from Baking Blonde's blog, and the Royal Icing recipe came from Martha Stewart's website. I'll be using these recipes from now on because they were delicious. You have to really watch the sugar cookies and take them out right when the bottoms are a light golden color. Otherwise they will be crispy (still good, but crispy). I like a nice soft sugar cookie.

Sugar Cookie

Ingredients:
1 cup butter (VERY soft)
1 cup sugar
1 large egg
1 tsp vanilla extract
2 3/4 cups flour
2 tsp baking powder

Directions:
Preheat oven to 375.
In a small bowl stir together the flour and baking powder. Set aside.
In mixing bowl beat butter until soft and smooth. Add in sugar and beat to combine. Add egg and vanilla and beat until just combined. Add flour mixture. Beat until just combined and dough is smooth.
Turn out to floured work surface and roll to 1/3″ thickness. Use cookie cutter to cut desired shapes.
Place cookies on baking sheets and bake for 6-9 minutes until beginning to brown on bottom and around edges.
Cool on counter.
Once cooled, frost with desired frosting.

Royal Icing

Ingredients:
1 pound confectioners' sugar
5 tablespoons meringue powder
Scant 1/2 cup water

Directions:
Put sugar and meringue powder in the bowl of an electric mixer fitted with a paddle attachment. Add water; beat on low speed until think and fluffy, 7 to 8 minutes. If icing is too thick to pipe easily, add a few drops of water. If icing is too thin, add more confectioners' sugar.
Separate into bowls and add food coloring (I used the food coloring gel).
Use icing immediately, or store in an airtight container at room temperature for up to 2 days. Stir icing before using.

Above is the packaging that the cookies were in along with the "thank you" note from Charlie.

Charlie was on the kitchen rug the whole time watching me make these cookies. Look at those puppy dog eyes.... Bless his little puppy heart!

Spicy Sweet-and-Sour Chicken

I'm in the process of cleaning out my stash of recipes to try, and I had this one that I'd torn out of a Cooking Light magazine. The preparation took a little extra time, but it was well worth it. The meal was just as delicious as it is colorful. Honestly I'm not a big fan of pineapple in savory meals, so that's the only change I would make next time (unless Aubrey wanted it in there). I'm not opposed, but it's just not my preference.


Ingredients:
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon dark soy sauce (I just used more of the low-sodium)
1 teaspoon dry sherry
1/8 teaspoon white pepper (I just used black... it's what I had on hand)
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 2 x 1/2-inch-thick pieces
1/2 cup fat-free, less-sodium chicken broth
1 Tablespoon brown sugar
3 Tablespoons ketchup
2 and 1/2 Tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 Tablespoon canola oil, divided
1 cup diced onion
1 green bell pepper, diced
1 red bell pepper, diced
1/2 cup slices green onions (1-inch)
1 cup diced fresh pineapple (1/2 inch)

Directions:
1.
Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
2.
Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
3.
Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; saute 4 minutes or until crisp-tender. Transfer to a bowl.
4.
Heat remaining 2 and 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring 1 minute. Saute an additional 3 minutes or until chicken is done.
5.
Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.
Yield: 8 servings (serving size: about 2/3 cup)

Nutritional Info: 132 calories; 3.8g fat; 12.7g protein; 12.2 g carbs; 1.4g fiber; 31mg cholesterol; 0.9mg iron; 304mg sodium; 26mg calcium

Walnut Couscous

Tonight I made the pork that I made when I visited back home. I wanted Aubrey to taste how good it was (I made it without the fennel). He said it was the best pork I've ever made. I decided to make this couscous recipe from Cooking Light to go with it. I'm a big fan of couscous, and I love finding new recipes for it. The walnuts added another good dimension to this dish.


Ingredients:
1 teaspoon olive oil
1/2 cup chopped onion
1 and 1/4 cups water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup couscous
3 Tablespoons chopped walnuts, toasted
2 Tablespoons chopped fresh parsley

Directions:
Heat olive oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add water, salt and pepper; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Sprinkle with walnuts and parsley.

Southwestern Vegetable Soup

My friend Alison emailed me this recipe from Southern Living. It was the perfect meal for tonight because it was fast... really fast and doesn't make a mess. I was really impressed with the taste. It will probably be my veggie soup recipe from now on. It tastes like regular vegetable soup with a tiny little kick from the chili seasoning. If there is one change I would make, it would be to add potatoes.


Ingredients:
1 pound lean ground beef
5 cups water
2 (15 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can dark red kidney beans, rinsed and drained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 (8-ounce) can cut green beans, drained
1 (1 3/4-ounce) envelope chili seasoning mix
1 large onion, diced
1 green bell pepper, diced

Directions:
Brown ground beef in a large Dutch oven, stirring until it crumbles; drain. Stir in 5 cups water and next 10 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 2 hours. Serve with cheese.

Fennel-Rubbed Pork with Shallot-Pomegranate Reduction

My hubs absolutely despises fennel seeds. Fennel has a distinct taste; kind of like licorice. While I don't care for licorice, I do appreciate the taste of fennel. I really wanted to try this recipe from Cooking Light, but I had to save it for when I traveled to visit my family (sans hubbie because I knew he would turn up his nose). My mom did the dirty work with taking the tenderloin out of the package and rubbing the spices on it. Yes, I still squirm when I touch raw meat... but I do it only when I have to.
I was very impressed with this pork. It is definitely one of the best tenderloin recipes I've ever had. The fennel wasn't overpowering, and the reduction sauce was amazing. I'm definitely going to make this for Aubrey (sans fennel).


Ingredients:
Sauce
1 and 1/2 cups pomegranate juice
1/2 cup orange juice
1/3 cup chopped shallots
3 tablespoons sugar
4 teaspoons chilled butter, cut into small pieces
1 tablespoon red wine vinegar
1/4 teaspoon salt

Pork
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1 pound) pork tenderloin, trimmed
1 teaspoon olive oil

Directions:
Preheat oven to 450.
To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.
To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450 for 18 minutes or until a thermometer registers 155 (slightly pink)... FYI: I cooked for about 25 minutes. Let stand 5 minutes, cut into 1/4 inch slices. Serve with sauce.
Yield: 4 servings (serving size: 3 ounces pork and about 2 tablespoons sauce).

Nutritional Info (per serving): 302 calories; 10g fat; 23.9g protein; 28.6g carbs; 0.5g fiber; 75mg cholesterol; 1.7mg iron; 381mg sodium; 37mg calcium

Pork Chops with Dijon Cream Sauce

Aubrey and I ordered pizza the night before last, so I wanted to make something light and healthy last night. I really like this recipe because it's delicious (Aubrey had 2 pieces), easy to clean up, and quick. It took me about 20-25 minutes from start to finish.
The Dijon sauce on the pork was really good and creamy without the added fat. I served this with steamed broccoli and red potatoes.
Source: Cooking Light

Ingredients:
4 (4-ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking Spray
1/3 cup fat-free, reduced-sodium chicken broth
1 and 1/2 Tablespoons Dijon mustard
1/3 cup fat-free half-and-half or fat-free evaporated milk

Directions:
Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned (I cooked much longer). Remove chops from skilled, and keep warm.
Add broth to skillet, stirring to loosen browned bits. Combine mustard and half-and-half; add to skillet. Reduce heat, and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.
Yield 4 servings

Nutritional Content per serving: 201 calories; 9g fat; 23.5g protein; 2.7g carbohydrate; 0.1g fiber; 68mg cholesterol; 567mg sodium