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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.
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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 minutes or until thickened. Serve over pork chops.
Nutrition Facts
1 each: 237 calories, 10g fat (4g saturated fat), 81mg cholesterol, 503mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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