You won't need salt to season when you serve these tasty chops. They're treated to a flavorful honey-orange-Dijon sauce in this quick entree from Shirley Goehring of Lodi, California.
- 4 boneless pork loin chops (5 ounces each)
- 1 teaspoon salt-free lemon-pepper seasoning
- 2 teaspoons canola oil
- 1/2 cup orange juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Sprinkle pork chops with lemon pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Brown chops on both sides.
- In a small bowl, whisk orange juice, mustard and honey until blended; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 5-8 minutes or until a thermometer inserted in pork reads 145°.
- Remove chops from pan; keep warm. Bring sauce to a boil; cook until mixture is reduced to 1/4 cup, stirring occasionally. Serve with chops. Yield: 4 servings.
Originally published as Dijon-Honey Pork Chops in Light & Tasty June/July 2007, p59
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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