| 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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