| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 8 | Boneless pork chops, lean | |
| thick ones | ||
| 3 | T | Dried dillweed |
| 3 | T | Spicy mustard, or dijon |
| 4 | T | Dark brown sugar |
| 3/4 | c | White wine |
| Large Lemon, sliced |
INSTRUCTIONS
Remove all visible fat from pork chops. Spray Pam or other veg. spray on bottom of skillet (or you can sprinkle salt on the bottom, if you prefer) Fry pork chops until well-browned on both sides. Blend together brown sugar, mustard and dillweed. Spread brown sugar mixture over top of pork chops. Place slices of lemon on top of each pork chop. Slowly pour in wine. Cover frying pan and simmer for 50-60 minutes. Check every 5 minutes to assure there is enough liquid left in pan after they have cooked about 30 minutes. Serve immediately. Alcohol content of wine will burn off. Judy Garnett, Raleigh, NC pjxg05a From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 30
Total Fat: 3.3g
Cholesterol: 61.4mg
Sodium: 56.6mg
Potassium: 501.8mg
Carbohydrates: 17g
Fiber: <1g
Sugar: 14.1g
Protein: 21.4g