| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats/pork | 4 | Servings | |
INGREDIENTS
| 4 | Loin center chops; lean cut | |
| 2 | ts | Dijon-style mustard |
| 2 | tb | Flour |
| 1/2 | ts | Ground ginger |
| Vegetable oil spray | ||
| 2 | ts | Vegetable oil |
| 2 | tb | Maple syrup |
| 1 | tb | Toasted pecans; chopped |
INSTRUCTIONS
Trim excess fat from chops. Place between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness with mallet or bottom of saucepan. Spread mustard on both sides of chops. Combine flour and ginger; stir well. Dredge pork chops with flour mixture. Coat a large nonstick skillet with vegetable spray. Add oil, and heat over medium -high heat. Cook chops 3 minutes on each side or until nicely browned. Combine maple syrup amd pecans; spoon over pork chops. Cover and simmer 4 minutes or until chops are tender. Nutritional info per serving: 253 cal; 34g pro, 7g carb, 9g fat(34%) Exchanges: .4 bread, 4.2 meat, .7 fat Source: Miami Herald, 2/29/96 formatted by Lisa Crawford, 3/16/96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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