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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (183g) Recipe makes 4 servings |
||
| Calories 269 | ||
| Calories from Fat 180 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.0g | 30% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 64mg | 2% | |
| Potassium 316mg | 9% | |
| Total Carbohydrate 2.9g | 0% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.2g | ||
| Protein 18.3g | 36% | |
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Ingredients
- 4 pork loin chops, 1/2 thick
- 1 medium onion
- 3 tablespoons dijon-style mustard
- 2 tablespoons Italian salad dressing (low-calorie dressing)
- 1/4 teaspoon pepper
Directions
1
Trim excess fat from chops.2
Spray a 10-inch skillet with nonstick spray coating.3
Brown chops on both sides in hot skillet.4
Remove chops.5
Add onions; cook and stir over medium heat 3 minutes.6
Push onions aside; return chops to skillet.7
Combine mustard, dressing and pepper; spread over chops.8
Cover; cook over medium-low heat 15 minutes or till meat is tender.
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- Main Ingredient > Meat > Pork
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Featured Reviews for This Recipe
From: BerrySweet
On Oct 12, 2008
DH liked this and said it was pleasantly sweet. I had pork chops in the freezer, and liked that I did not have to go out and get additional ingredients to make this. Yields a nice amount of sauce, so be sure to make some potatoes (we did boiled red taters) or bread to soak up some of the goodness.
From: Oolala
On Sep 9, 2008
Everyone liked this! I made a few minor changes I should mention. I used a larger skillet that was able to hold all the chops at one time. Before browning the chops, I sprinkled them with season salt. Cooked the onions with some minced garlic and fresh sliced mushrooms longer than 3 minutes and I had to add water which made a nice gravy. I put the chops back in the pan on top of the onions and brushed them on both sides with the mustard mixture and sprinkled with a little less black pepper and let it simmer for a while. Thank you!
From: Bergy
On Feb 9, 2007
Absolutely 5 star - I browned the chop (Cut recipe back to one chop) left the chop on low with the onions, covered for about 15 minutes. The onions were golden and the chope almost cooked, added the mustard/ dressing covered again and let it cook for 15 minutes turning the chop half way. Wonderful looking and very tasty and tender moist chop. Served with Danish Browned cabbage, steamed green beans & Cajun oven potatoes Great meal
From: Mom2BreBre
On Feb 21, 2002
Very yummy and easy to make. I added more of the mustard/salad dressing mixture, but still came up short. Great with mashed or new potatoes. Definitely a keeper!
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