Ingredients

• 1/4 cup shallots
• 2 teaspoons fresh ginger root
• 1 pound boneless pork loin chops, 3/4” thick
• 2 tablespoons all-purpose white flour
• 1 tablespoon margarine
• 1/2 cup low-sodium chicken broth
• 2 tablespoons dry sherry
• 2 teaspoons Dijon mustard
• 1 teaspoon mustard seed
• 1/8 teaspoon pepper
• 4 fresh parsley springs to garnish

Preparation

1. Finely chop shallots and grate ginger root.
2. Coat pork chops with flour. 
3. In a medium skillet, melt margarine or butter; add pork chops. 
4. Sauté over medium heat until brown on both side and fully cooked throughout (about 7 to 10 minutes per side).
5. Remove chops to heated platter and keep warm.
6. Pour broth and sherry into the skillet; bring to a boil, loosening brown     particles from skillet. 
7. Add shallots and ginger root. Cook, stirring frequently, for 2 minutes.
8. Stir in mustard, mustard seed and pepper. Spoon sauce over chops.  
9. Garnish with parsley sprigs.

Helpful hints

• Low-sodium chicken broth contains less than 140 mg sodium per 1 cup serving. Avoid brands that contain added potassium chloride.
• This recipe may be used in a CKD non-dialysis diet, but the portion size may need to be adjusted for a lower protein diet. Ask your dietitian about modifications for your individual protein requirements.