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Ingredientes
- 8 x Boneless pork chops, lean (thick ones)
- 3 Tbsp. Dry dillweed
- 3 Tbsp. Spicy mustard, or possibly dijon
- 4 Tbsp. Dark brown sugar
- 3/4 c. White wine Large Lemon, sliced
Direcciones
- Remove all visible fat from pork chops. Spray Pam or possibly other veg. spray on bottom of skillet (or possibly you can sprinkle salt on the bottom, if you prefer)
- Fry pork chops till well-browned on both sides. Blend together brown sugar, mustard and dillweed. Spread brown sugar mix over top of pork chops. Place slices of lemon on top of each pork chop. Slowly pour in wine.
- Cover frying pan and simmer for 50-60 min. Check every 5 min to assure there is sufficient liquid left in pan after they have cooked about 30 min. Serve immediately. Alcohol content of wine will burn off. Judy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 85 | 27% |
| Total Fat 9.45g | 12% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 200mg | 8% |
| Potassium 732mg | 21% |
| Total Carbs 16.59g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 13.79g | 9% |
| Protein 30.93g | 49% |
