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.
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.
Makes 4 servings.
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 National Pork Board.