- until tender. Drain. Add the dill, salt, 1 teaspoon mustard, 1
- teaspoon honey and remaining butter. Cook and stir over low heat
- until well coated.
- Combine mayonnaise and the remaining mustard and honey; serve with
- pork chops and carrots. Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.