2 tbsp bottled reduced-calorie Italian salad dressing
1/4 tsp black pepper
4 port loin chops with bone, cut 1/2 inch thick
Nonstick cooking spray
1 medium onion, halved lengthwise and sliced
Instructions
In a small bowl combine mustard, Italian dressing, and pepper; set aside. Trim fat from chops. Coat in large skillet with cooking spray; heat skillet over medium-high heat. Add chops; cook on both sides until brown. Remove chops from skillet.
Add onion to skillet. Cook and stir over medium heat for 3 minutes. Push onion aside; return chops to skillet. Spread mustard mixture over chops. Cover and cook over medium-low heat about 15 minutes or until chops are slightly pink in center and juices run clear (160 degrees). Serve onion over chops.
