Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul - chicken, pork, half a cow. They must think we're the greatest hunters on earth!"
-Anne Tyler, Author

The refrigerator light goes on...

Buying boneless center cut pork loins and cutting your own chops is a great way to control both portion size and fat. This cut is exactly what the butcher uses for center cut chops: buying a roast and cutting your own also saves money.

Fresh vs. Dried Herbs

For most chefs and cooks the one ingredient that will distinguish a good dish from a great one is using fresh herbs. Certainly the best and least expensive way is to plant herbs for your own use but, of course, this limits availability. Most groceries have a fair choice of fresh herbs and specialty stores will carry even more.

The rule of thumb when you have no choice but to use dried herbs is: use one teaspoon of dried for each 3 teaspoons of fresh. In the off season when using dried herbs is impossible to avoid, it can help to mince about one teaspoon into a tablespoon of fresh curly parsley. This can simulate the freshness of some herbs.

Quickie Thyme and Mustard Crusted Pork Chops

Servings = 4 | Serving size =4 ounces pork with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes fair leftovers.

Serve with Home Fries or Brown Rice or Mashed Parsnips or Cowboy Pinto Beans

AND

Serve with Parmesan Squash. or Candied Carrots or Roasted Cauliflower or Green Beans Almondine

4 ounce	center cut cut boneless pork chops (well trimmed)
	cooking spray
1 clove	garlic (minced)
1 Tbsp	Dijon mustard
2 tsp	fresh thyme (chopped)
1/4 tsp	salt
1 tsp	fresh ground black pepper

Preheat oven to 375°F. Place a roasting rack in broiler pan; spray both with nonstick cooking spray and set aside. Lining the bottom of the pan with foil and placing 1/4 of a cup of water in the bottom will make clean up much simpler.

Mix garlic and Dijon together in a shallow bowl.

Salt and pepper the chops. Dip both sides of the pork chops with mustard and sprinkle one side generously with thyme.

Place the pork chops, thyme side up, on the roasting rack.

Bake at 375°F 20 to 30 minutes or until done (internal temp 155°F). This will depend on the thickness of the chops.