4 boneless pork chops
Olive oil spray
1/2 cup fat free chicken broth
2/3 cup fat free half and half
1 Tbsp spicy brown mustard
2 tsp lemon juice
4 cups baby kale leaves
Spray a nonstick skillet with the olive oil. Salt and pepper both sides of the chops and cook in the skillet over medium heat until lightly browned on both sides.
Meanwhile lightly spray a small skillet and add the kale. Place a lid on the skillet and allow to cook about 5 minutes or until the kale is wilted. Arrange on a serving platter.
When pork chops are cooked through and browned, arrange on top of the kale. Keep warm
Pour chicken broth in the skillet used to cook the chops. Stir in the half and half, mustard and lemon juice. Stir while cooking until desired consistency. I sometimes have to use corn starch to thicken the sauce. Put about 1/4 cup cold water in a small bowl and stir in 1-2 tsp of corn starch. Pour slowly into the sauce while stirring. Cook until it thickens.
Spoon the sauce over the chops or just serve it on the side.