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Friday, April 11, 2014

Friday Recipe: Mustard-Glazed Pork Chops

Looking for spring recipes, Better Homes and Gardens had this. I'm not sure how springy it is, but how can you not like mustard-glazed pork chops? I don't have any fresh veggies yet, but steamed up green beans and a baked potato for my sides. Photo is theirs...mine didn't look this good. Tasted delicious! Plus I need to remember to take the pictures before eating.

41/2 inches thick bone-in pork chops
Ground black pepper
2 teaspoons olive oil
1 large onion, cut into thin wedges
1/2 cup apricot preserves
1 tablespoon Dijon-style or spicy mustard
1/4 cup water
1 teaspoon paprika (skipped this, not big on paprika)
1/2 teaspoon ground nutmeg (skipped this, not a fan of nutmeg)
Fresh sage leaves (optional)
  1. Season pork with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add pork and onion to skillet. Cook for 3 minutes; turn pork and onions. Cook for 3 minutes more.
  2. Meanwhile, in a small microwave-safe bowl combine preserves, mustard, the water, paprika, and nutmeg. Heat in microwave on 100 percent power (high) for 1 to 2 minutes or until melted. Pour over pork in skillet. Reduce heat to medium. Cook, covered, for 10 minutes or until pork is cooked through (slightly pink in center).
  3. Divide pork and onion mixture among serving plates. If desired, top with sage.
  4. Nutrition Facts (Mustard-Glazed Pork Chops)
    • 503 kcal cal.,
    • 32 g fat
    • (11 g sat. fat,
    • 3 g polyunsaturated fat,
    • 15 g monounsatured fat),
    • 89 mg chol.,
    • 313 mg sodium,
    • 31 g carb.,
    • 1 g fiber,
    • 21 g sugar,
    • 20 g pro.
    • Percent Daily Values are based on a 2,000 calorie diet

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