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Cranberry
Mustard Pork Chops
(serves 4)
Ingredients
4 pork loin chops with bone
4 teaspoons Dijon mustard
1/4 cup cranberry juice
Directions
In a small bowl, stir together cranberry juice and mustard. Place
pork chops in a shallow dish in a single layer; pour cranberry
mixture over pork chops and coat chops evenly. Cover and refrigerate
for 1 hour.
In a large frying pan, grease pan
with non-stick cooking spray or olive oil and place pan over medium
high heat. When pan is hot add pork chops, cover partially and
cook 10 minutes. Turn chops and cook another 5 to 10 minutes uncovered.
Cook through, but so that the chops are still juicy.
* Carbohydrates: 3 grams per 6 ounce
portion.
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