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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