4 1/2 thick boneless pork loin chops (about 4 oz each)
[when I made this the first time I used a pork shoulder chop w/ a bone, was cheaper
and still yummy, just let it cook a couple of minutes longer]
2 tbls butter or margarine softened
1 tbls Dijon Mustard
1 clove garlic, finely chopped
(I always use that stuff in a jar when it calls for garlic that you refrigerate)
1 1/2 tsp chopped dill (or 1/2 tsp dill weed)
Salt and ground pepper to taste
(I forgot to even put these on)
Fresh dill sprigs (optional)
Directions
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1. Preheat broiler.
Place chops between sheets of wax paper;
using a mallet pound
each chop until its about 1/4 inch thick.
2. In a small bowl, mix butter, mustard, garlic, and dill into a paste.
Thinly spread the
mustard mixture on one side of each pork chop.
Place the pork, mustard side up, on
the rack over a broiler pan.
Broil the pork 3 inches from the heat until it is lightly
browned, about 5 minutes.
3. Transfer the pork to a warm serving platter and pour any accumulated juices over
it.
Sprinkle the pork with sale and pepper,
garnish with fresh dill sprigs if desired, and
serve.
Makes 4 servings
One serving has:
222 cals,
23g protein,
trace carbos,
14g fat,
87mg cholesterol,
154
mg sodium
Its a real easy and fast dish to make
from the
"Readers Digest Quick and Delicious: How to fix great meals in minutes" cookbook
Enjoy, I know I did
by:
charly
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