These elegant chops are also quick and
easy, perfect for an impromptu dinner party—or for a Wednesday
night! Serve chops with sauce, buttered Brussels sprouts, a tossed
green salad and hot French bread.
Honey-Mustard
Chops
- 4 boneless pork rib end
chops, 3/4-inch thick
2 tablespoons honey
2 tablespoons Dijon-style mustard
1/2 teaspoon hot pepper sauce
Salt, to taste
Pepper, to taste
1/4 cup heavy cream
- Stir together honey, mustard
and hot pepper sauce.
- Place pork on rack of
broiler pan. Brush with mustard glaze, season with salt and pepper.
- Broil 4 inches from heat
for 4 minutes; turn, brush with glaze. Broil 4 minutes more until
internal temperature on a thermometer reads 160°F (70°C).
- In small skillet heat
cream and remaining glaze over medium high heat, stirring, until
slightly thickened.
Serves 4.
Nutritional Information
Per Serving (1/4 of recipe): Calories: 240 calories; Protein:
20 grams; Fat: 13 grams; Sodium: 410 milligrams; Cholesterol:
80 milligrams; Saturated Fat: 6 grams; Carbohydrates: 10 grams;
Fiber: 0 grams
Recipe provided courtesy
of Pork: The Other White Meat.
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