| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 4 | Boneless center-cut loin pork chops, (4-ounce) | |
| 1 1/2 | ts | Worcestershire sauce |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | c | Sliced onion |
| Separated into rings | ||
| 1 | Clove garlic, minced | |
| 1 1/2 | tb | All-purpose flour |
| 1/4 | ts | Dried thyme |
| 2/3 | c | Low-salt chicken broth |
| 2 | ts | Country-style Dijon mustard |
INSTRUCTIONS
Trim fat from pork. Brush Worcestershire sauce over pork, and sprinkle with salt and pepper; set aside. Combine the onion and garlic in an 8-inch square baking dish; stir well. Cover with wax paper, and microwave at high for 2 minutes. Stir flour and thyme into onion mixture; gradually add broth and mustard, stirring with a wire whisk until blended. Arrange pork on top of onion mixture, spoke-fashion, with ends pointing toward center of dish. Cover and microwave at HIGH 7 minutes, rearranging pork and stirring the onion mixture every 3 minutes. Let stand, covered, 5 minutes. Yield: 4 servings (serving size: 1 pork chop and 3 tablespoons mustard sauce). Per serving: 249 Calories; 14g Fat (52% calories from fat); 25g Protein; 5g Carbohydrate; 75mg Cholesterol; 340mg Sodium Recipe by: Cooking Light, June 1995, page 121 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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