Lemon-Mustard Pork Chops Recipe
Lemon-Mustard Pork Chops Recipe photo by Taste of Home

Lemon-Mustard Pork Chops Recipe

Publisher Photo
“This recipe is lip-smackin’ tangy good!” These chops combine colorful, flavorful ingredients for a delightful main course. —Kathy Specht, Clinton, Montana
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • Lemon wedges

Nutritional Facts

1 pork chop equals 239 calories, 10 g fat (4 g saturated fat), 82 mg cholesterol, 376 mg sodium, 3 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 5 lean meat.

Directions

  1. Drizzle pork chops with lemon juice. Combine the parsley, mustard, garlic, lemon peel, rosemary and salt; brush over both sides of chops.
  2. Place pork on a greased broiler pan. Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with lemon wedges. Yield: 4 servings.
Originally published as Lemon-Mustard Pork Chops in Simple & Delicious June/July 2010, p24

Nutritional Facts

1 pork chop equals 239 calories, 10 g fat (4 g saturated fat), 82 mg cholesterol, 376 mg sodium, 3 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 5 lean meat.

Light-Bodied Red Wine

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

Reviews for Lemon-Mustard Pork Chops

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 15, 2010

I wasn't sure about this before I made it, me and my husband are not big on mustard, but I gave it a shot....I'm so glad I did. It was absolutely delicious. I had to cook for a little longer than the recipe said and I wish there was a little more of the marinade. Definately a keeper.

MY REVIEW
Reviewed Sep. 19, 2010

I made this tonight and it was the first time using my broiler, so I think I cooked it a little too long and my pork was a kind of dry. However, that's not why I'm only rating this 3 stars. I thought the flavor was bland. It was easy to prepare and quick to make, I just thought there wasn't enough flavor.

MY REVIEW
Reviewed Jun. 17, 2010

First, let me say that I made this with chicken instead of pork. It was super delicious with chicken, I'm sure it would be as wonderful with pork chops - thus the 5 stars.

I didn't have fresh parsley so I used dried. Instead of putting the chicken under the broiler I cooked it on the stove in a pan. I also used olive oil in the pan which I think gave it a nice taste. The whole thing certainly smelled divine while it was cooking!

MY REVIEW
Reviewed Jun. 17, 2010

First, let me say that I make this with chicken instead of pork. It was super delicious with chicken, I'm sure it would be as wonderful with pork chops - thus the 5 stars.

I didn't have fresh parsley so I used dried. Instead of putting the chicken under the broiler I cooked it on the stove in a pan. I also used olive oil in the pan which I think gave it a nice taste. The whole thing certainly smelled divine while it was cooking!

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