| 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.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”