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

Dilly Pork Chops Recipe

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.

Light-Bodied Red Wine

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

Reviews for Dilly Pork Chops

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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