Pork Chops Dijon

 This pork chop recipe from "The Best of Byerly's” was very good.  These chops are so lean they needed only 3 minutes per side; any more would have made them dry.  The tang of the ginger and mustard was just right.  This is a very quick company dish.  If you serve it with make-ahead sides, you won’t have to spend much time in the kitchen at all.

                             Pork Chops Dijon

  4        Pork Loin Chops -- boneless, 3/4" thick

  2        Tablespoons  Flour

  1         Tablespoon  Butter

     ½     Cup  Chicken Broth

  2         Tablespoons  Dry Sherry

     ¼       Cup  Shallot -- minced

  2          Teaspoons  Ginger Root -- minced

  2          Teaspoons  Dijon Mustard

  2          Teaspoons  Mustard Seeds

     ¼       Teaspoon  Salt

     1/8   Teaspoon  Pepper

                        Orange Twists

  4          Slices  Orange

  4          Sprigs  Parsley -- or tarragon

Coat pork chops with flour, sauté over medium heat in medium skillet until brown on both sides, 3-4 minutes per side - pork will have a hint of pink in center.  Remove to heated platter; keep warm.

Pour broth and sherry into skillet; bring to a boil, loosening brown particles from skillet.  Add shallots and gingger root; cook, stirring frequently, 2 minutes.  Stir in mustards, salt and peppr.  Spoon sauce over chops.  Garnish with Orange Twists and parsley sprigs.

Orange twists:  cut orange crosswise into thin slices.  Make one cut in each slice from the center out to the edge.  Twist ends of one slice in opposite direction.  If desired add a fresh herb sprig.

4 Servings

Per Serving: 283 Calories; 10g Fat (30.4% calories from fat); 24g Protein; 25g Carbohydrate; 5g Dietary Fiber; 55mg Cholesterol; 364mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.