Pounding the chops to 1/4-inch thickness cuts the cooking time.
8 (2-ounce) boneless center-cut loin pork chops
3 tablespoons Dijon mustard
3 tablespoons sugar
1 1/2 teaspoons cider vinegar
1/4 teaspoon crushed red pepper
1/4 cup water
How to Make It
Place pork between 2 sheets of heavy-duty plastic wrap; pound each piece to a 1/4-inch thickness, using a meat mallet or rolling pin.
Combine mustard and next 3 ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tablespoons mustard mixture over pork, turning to coat. Let stand 15 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 4 minutes on 1 side; turn pork, and spoon reserved mustard mixture over pork. Cook pork 2 minutes or just until done.
Add water, stirring slightly; cook 2 minutes or until slightly thickened. Turn pork to coat, and place on a serving platter. Pour pan juices over pork.
Oxmoor House Healthy Eating Collection
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