Dijon Pork Chops
As a member of Weight Watchers, I come across some really tasty recipes--and once in a while, I will come across a recipe that even my WHOLE family will eat--THIS IS ONE OF THOSE RECIPES.
Granted, this is what I had for dinner last night - and it was my lunch today :-)
Ingredients
16 oz lean boneless pork chop, (8 chops)
3 Tbsp Dijon mustard
3 Tbsp sugar
1 1/2 tsp apple cider vinegar
1 tsp crushed red pepper flakes
1 spray(s) cooking spray
1/4 cup(s) water
Instructions
Place pork between two sheets of heavy-duty plastic wrap; pound each piece to a 1⁄4-inch thickness using a meat mallet or rolling pin.
Combine mustard and next three ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tablespoons mustard mixture over pork, turning to coat. Let stand 15 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 4 minutes on one side; turn pork and spoon reserved mustard mixture over pork. Cook pork 2 minutes or just until done.
Add water, stirring slightly; cook 2 minutes or until slightly thickened. Turn pork to coat, and place on a serving platter. Pour pan juices over pork. Yield: 4 servings (serving size: 2 cutlets).
I also had asparagus spears - all you do here use olive oil, salt and pepper and roast at 425 for 15 - 20 min.
Granted, this is what I had for dinner last night - and it was my lunch today :-)
Ingredients
16 oz lean boneless pork chop, (8 chops)
3 Tbsp Dijon mustard
3 Tbsp sugar
1 1/2 tsp apple cider vinegar
1 tsp crushed red pepper flakes
1 spray(s) cooking spray
1/4 cup(s) water
Instructions
Place pork between two sheets of heavy-duty plastic wrap; pound each piece to a 1⁄4-inch thickness using a meat mallet or rolling pin.
Combine mustard and next three ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tablespoons mustard mixture over pork, turning to coat. Let stand 15 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 4 minutes on one side; turn pork and spoon reserved mustard mixture over pork. Cook pork 2 minutes or just until done.
Add water, stirring slightly; cook 2 minutes or until slightly thickened. Turn pork to coat, and place on a serving platter. Pour pan juices over pork. Yield: 4 servings (serving size: 2 cutlets).
I also had asparagus spears - all you do here use olive oil, salt and pepper and roast at 425 for 15 - 20 min.
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