Pork Chops Skillet Recipe

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Pork Chops Skillet Recipe

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4 4 5
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

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. Yield: 4 servings.
Originally published as Skillet Pork Chops in Light & Tasty April/May 2006, p36

Nutritional 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.

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Skillet Pork Chops in Light & Tasty April/May 2006, p36

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MY REVIEW
lepleyracing User ID: 1497870 245862
Reviewed Mar. 23, 2016

"Was looking for something different and found this recipe. I'm not a huge mustard fan but figured I would give it a try. I followed the recipe except I doubled everything from the honey down because I used 12 boneless chops. When cooking it smelled too much like mustard for me so I did put a squeeze more of honey in it. I didn't need to add the cornstarch as it thicken on its own. We all enjoyed this."

MY REVIEW
bbrunsvold User ID: 8628482 242106
Reviewed Jan. 19, 2016

"This was okay... too salty for our liking."

MY REVIEW
katecrid47 User ID: 7098019 223660
Reviewed Mar. 27, 2015

"This was so easy, quick and YUMMY! Will definitely make again and again. Thanks for sharing!!!!"

MY REVIEW
TMAJESKI User ID: 2123327 85337
Reviewed Apr. 5, 2011

"VERY easy AND VERY GOOD. DOESN'T TAKE A LOT OF TIME OR INGREDIENTS. MY HUSBAND AND I LOVE IT!"

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