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Dilly Pork Chops Recipe
Dilly Pork Chops Recipe photo by Taste of Home

Dilly Pork Chops Recipe

Read Reviews (4)
4.14 4
Publisher Photo
Everyone who tastes these tender chops loves them. In fact, they're so good that I often cook extra and freeze them for another busy night. The savory mixture of butter, mustard and dill is wonderful on chicken or fish, too. -Robin Hightower Parker, Church Hill, Tennessee
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

Ingredients

  • 1/4 cup butter, melted
  • 1 tablespoon Dijon mustard
  • 1 to 1-1/2 teaspoons dill weed
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 6 boneless pork loin chops (1/2 inch thick and 4 ounces each)

Nutritional Facts

1 serving (1 each) equals 97 calories, 9 g fat (5 g saturated fat), 30 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a small bowl, combine the first five ingredients; spoon over both sides of pork.
  2. Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Dilly Pork Chops in Quick Cooking July/August 2002, p29

Nutritional Facts

1 serving (1 each) equals 97 calories, 9 g fat (5 g saturated fat), 30 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.

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

Reviews for Dilly Pork Chops(4)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 18, 2013

These pork chops were really easy and quick to make, but they were quite rich, even with swapping the butter for low fat margerine. I found that they were a bit bland as well. They were just okay. I probably would not make them again.

MY REVIEW
Reviewed Oct. 24, 2012

I make these all the time. They're so quick and easy, and they've got such a great flavor. I usually cut the recipe down and make only one or two chops.

MY REVIEW
Reviewed Feb. 14, 2010

There was no flavor whatsoever. Luckily I made double the sauce amount, and was able to save the dish by serving the warm sauce as I plated the pork.

MY REVIEW
Reviewed Jul. 3, 2009

These are officially the only way I will fix pork chops from now on.

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