Ingredients

2 cups uncooked medium egg noodles

1 tablespoon olive oil

1 (1-pound) boneless pork chops (4 ounce each)

1/2 teaspoon black pepper

1/4 teaspoon salt

1 cup dry white wine

3 tablespoons whole-grain Dijon mustard

2 tablespoons water

2 teaspoons cornstarch

Preparation:

* Cook noodles according to package directions, omitting salt and fat; drain.

* While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. * Place pork in pan; cook 5 minutes, turning once.

* Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.

* Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick.

* Serve pork with sauce and noodles paired with a tossed salad of mixed greens.

Nutritional Information

Yield: 4 servings (serving size: 1 pork chop, about 3 tablespoons sauce, and about 1/2 cup noodles)

Nutritional Information: 242 (30 percent from fat) Calories: 8g (sat 1.9g,mono 4.4g,poly 0.9g) Fat: 26.5g Protein: 14g Carbohydrate: 1.3g Fiber: 89mg Cholesterol: 2mg Iron: 298mg Sodium: 22mg Calcium:

Source: Cooking Light