Saturday, January 30, 2021

Pork Chops or Chicken Thighs with Creamy Mustard Sauce #Recipe @PegCochran



This is a Weight Watchers recipe that I adapted to suit what I had on hand.  Yes, I'm back to counting my points after indulging myself over the holidays!  This was so delicious, you'd never guess it was "diet" food.

 I didn't have pork chops but had defrosted chicken thighs.  What to do with them?  It was easy to substitute the thighs for the pork chops in this recipe although I did have to adjust the timing and the technique.  It was no less delicious for it! 

Word to the wise:  When I transferred the skillet to the oven to finish cooking the chicken, I stuck an oven mitt through the oven door handle to remind myself to use it.  It worked.  But then when I put the pan on the stove to make the sauce, I grabbed the handle with my bare hand.  Ouch!  I then put the oven mitt over the handle so I could grasp it without burning myself further.  Instead, I set the oven mitt on fire!  Fortunately it was easily put out.



2 or more chicken thighs, boneless chicken thighs or pork chops

Salt and pepper to taste

1 tsp. olive oil

½ cup chicken broth

½ cup chopped shallots

2 TBSP water

1 TBSP Dijon mustard

¼ cup sour cream (reduced fat or regular)


Season meat with salt and pepper to taste. If using chicken thighs, you can leave the skin on or take it off.


Heat oil over medium-high heat.  Add meat and cook until browned on both sides and cooked through.  Note: thin pork chops will be finished in about 7 or 8 minutes. Since I was using chicken thighs, which take much longer, I browned the meat first and then transferred the pan to a 350 degree oven and cooked until they reached the appropriate temperature. (Timing will vary according to your choice of meat.)



Remove meat to a platter and keep warm.


Add shallots to skillet and cook until tender.  Add broth and scrape up browned bits from pan.




Stir in water and mustard and stir until it thickens slightly.


Off heat, add sour cream.   Put meat back in pan and coat with sauce.





Murder in the Margins has everything: England * Charming town * Book shop * Writer-in-residence * Royalty * Cute detective * Murder!



The plot thickens for American gothic writer Penelope Parish when a murder near her quaint British bookshop reveals a novel's worth of killer characters.

Penelope Parish has hit a streak of bad luck, including a severe case of writer's block that is threatening her sophomore book. Hoping a writer in residence position at The Open Book bookstore in Upper Chumley-on-Stoke, England, will shake the cobwebs loose, Pen, as she's affectionately known, packs her typewriter and heads across the pond.

Unfortunately, life in Chumley is far from quiet and when the chairwoman of the local Worthington Fest is found dead, fingers are pointed at Charlotte Davenport, an American romance novelist and the future Duchess of Worthington. Charlotte turns to the one person who might be her ally for help: fellow American Pen. Teaming up with bookstore owner Mabel Morris and her new friend Figgy, Pen sets out to learn the truth and find the tricks that will help her finish her novel.


Barnes & Noble 




  1. This sounds soo good, Peg, and I happen to have some sour cream languishing in the fridge! Thanks for the inspiration.

  2. I have both chicken thighs and pork chops defrosting in the fridge, as well as a tub of Greek yogurt to sub for the sour cream. I might have to give this a try for dinner!

  3. This does sound like a winner with many options.
    Thanks for the inspiration.

  4. I love the sound of this: tasty without a million ingredients. ! I have everything I need to make it too. Thank you!