4 3 - ounces boneless pork top loin chops, cut 3/4 to 1 inch thick
1/2-1 teaspoon lemon-pepper seasoning
1 tablespoon butter or margarine
1 tablespoon snipped fresh chives, parsley, or oregano
For sauce, in a small bowl stir together the
water, Worcestershire sauce, lemon juice, and
mustard; set aside.
Trim fat from chops. Sprinkle both sides of
each chop with lemon-pepper seasoning. In a 10-
inch skillet melt butter over medium heat. Add
chops and cook for 8 to 12 minutes or until
pork juices run clear (160 degrees F), turning
once halfway through cooking time. Remove from
heat. Transfer chops to a serving platter;
cover and keep warm.
Pour sauce into skillet; stir to scrape up any
crusty browned bits from bottom of skillet.
Pour sauce over chops. Sprinkle with chives.
Makes 4 servings.
Nutrition Facts Per Serving-
Servings Per Recipe- 4
PER SERVING- 131 cal., 5 g total fat (2 g sat.
fat), 55 mg chol., 377 mg sodium, 1 g carb. 19
Fat (d.e)- 0.5; Lean Meat (d.e)- 3
0 Out of 5 from
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