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Ingredients
US|METRIC
1 SERVINGS
- pork drippings (from roast pork or sauteed pork chops)
- pork stock (OR broth, andOR dry red OR white wine OR sherry)
- 2 tsp. dijon-style mustard (optional)
- 1/2 tsp. dried thyme (OR basil OR marjoram OR savory, optional)
- light cream (OR butter (optional))
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Directions
- Remove pork from roasting pan or skillet; keep warm. Pour pan drippings into a glass measure; add enough Pork Stock, broth, and/or wine or sherry to make 1 cup. Return to pan. Stir in mustard and/or herb, if desired.
- Bring to boil. Boil, uncovered, over high heat until reduced to about 1/2 cup, scraping browned bits free from pan. Stir in a little cream or butter, if desired. Serve with pork.
- Makes about 1/2 cup sauce. Nutritional Information per 2 tablespoon.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1490mg62% |
| Potassium1430mg41% |
| Protein16g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber0g0% |
| Sugars7g |
| Vitamin A6% |
| Vitamin C2% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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