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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. It's a light, easy meal that doesn't involve a lot of grease, writes the Birmingham, Alabama reader. Ingredients:
4 bone-in pork loin chops (3/4 inch thick and 6 ounces each) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon butter |
1 cup chopped onion |
1 cup water, divided |
2 teaspoons honey |
2 teaspoons prepared mustard |
2 teaspoons worcestershire sauce |
1 teaspoon beef bouillon granules |
2 teaspoons cornstarch |
Directions:
1. Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm.
2. In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm.
3. In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops. Yield: 4 servings.
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