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Pounding the chops to 1/4-inch thickness cuts the cooking time.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
4 mins
cook:
8 mins
stand:
15 mins
total:
27 mins
Yield:
4 servings (serving size: 2 cutlets)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

225 calories; fat 8.2g; saturated fat 2.7g; protein 26.4g; carbohydrates 10.8g; cholesterol 73mg; iron 1.3mg; sodium 338mg; calories from fat 33%; fiber 0.2g; calcium 36mg.
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