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.

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