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Onion-Dijon Pork Chops Recipe

Onion-Dijon Pork Chops Recipe photo by Taste of Home

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Coated in a flavorful sauce, these chops are cooked to tender perfection. Serve with rice and carrots for a full meal. Simple & Delicious Test Kitchen

This recipe is:

Quick

Diabetic Friendly

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Onion-Dijon Pork Chops Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

4 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup thinly sliced red onion
1/4 cup water
1/4 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons honey Dijon mustard

Directions

Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm.
Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 4 servings.

Nutritional Facts 1 pork chop with 2 tablespoons onion mixture equals 261 calories, 9 g fat (3 g saturated fat), 69 mg cholesterol, 257 mg sodium, 17 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Originally published as Onion-Dijon Pork Chops in Simple & Delicious September/October 2009, p13

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Onion-Dijon Pork Chops

Onion-Dijon Pork Chops

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Reviewed on May. 05, 2011 by lurky27

Yummy! Substituted Dijon mustard for the honey Dijon mustard & tasted perfect.

~ Theresa

Reviewed on Mar. 06, 2011 by tnewell

My husband who doesn't really like pork chops said it was a nice change from the regular pork cops. I made 2 pork loin chops with the same sauce and added a 1/2 tsp of corn starch with all the ingredients and it made a nice sauce. If I made 4 chops I would double that sauce. They stayed nice and moist. A keeper

Reviewed on Feb. 14, 2011 by LMW238

I replace the red onion with a sweet yellow onion. Sometimes I make this with chicken instead of pork, but it's delicious both ways. My family loved this recipe, too. I've made it quite a few times and it is always well-received.

Reviewed on Feb. 04, 2010 by Ab0628

I have made these a couple of times. Very quick and easy for a weeknight. I used yellow onion as my husband doesn't like red, but other than that did everything the same.

Reviewed on Jan. 27, 2010 by TIA_JADEN02

We all liked this recipe, even my 7 year old son who is picky. I kept everything the same and would make it again.

Reviewed on Oct. 09, 2009 by ojc0806

Good recipe. We don't like mustard, but this sauce was sweet and we didn't even taste it. We kept the sauce thin and used it for dipping, but could be thickend like a gravy with cornstartch or flour.

Reviewed on Sep. 09, 2009 by nott818

These were delicious--very flavorful! My husband wants the sauce to be thicker, and I'm not sure how to do that. Can anyone explain how for me? Thanks!