Print Options

Back to Pork Chops Skillet >

Include these items:

Select reviews >

Taste of Home Logo

Pork Chops Skillet

 Pork Chops Skillet
It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.
4 ServingsPrep: 10 min. Cook: 25 min.


  • 4 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 cup water, divided
  • 2 teaspoons honey
  • 2 teaspoons prepared mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon beef bouillon granules
  • 2 teaspoons cornstarch


  • Sprinkle pork chops with salt and pepper. In a large nonstick skillet
  • coated with cooking spray, cook pork in butter for 4-6 minutes on
  • each side or until browned. Remove and keep warm.
  • In the same pan, saute onion in drippings until tender. Add 3/4 cup
  • water; stir to loosen browned bits from pan. Stir in the honey,
  • mustard, Worcestershire sauce and bouillon. Bring to a boil. Return
  • pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or
  • until meat is tender. Remove and keep warm.
  • In a small bowl, combine cornstarch and remaining water until smooth.
  • Gradually stir into skillet. Bring to a boil; cook and stir for 2

2 of 2

Pork Chops Skillet (continued)

Directions (continued)

  • minutes or until thickened. Serve over pork chops. Yield: 4
  • servings.
Nutritional Facts: 1 pork chop with 1/4 cup sauce equals 237 calories, 10 g fat (4 g saturated fat), 81 mg cholesterol, 503 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.