4 teaspoons honey
1/4 cup dijon mustard
1 teaspoon cider or wine vinegar
1/4 teaspoon salt
Freshly ground black pepper to taste
4 (5 ounce) bone-in loin pork chops, 1 inch thick (Nate prefers the boneless pork chops)
To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Remove from heat, Stir in the mustard, vinegar, salt and pepper. Cool to room temperature.
Place the pork chops in a gallon size Zip loc bag, add the marinade, seal the bag, squeezing out the air, turn to coat chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the fridge at least 30 minutes before broiling.
Preheat the broiler. Discard the marinade. Place the chops on a broiler rack (I put mine on a foil-lined cookie sheet) and broil 3-4 inches from the heat until cooked through, @6-7 minutes on each side.
Makes 4 servings, 4 WW points per chop
Recipe from Weight Watchers New Complete Cookbook, 2009, pg.207
No comments:
Post a Comment