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25-Minute Pork Diane

  • 25 m
Diabetic Living Magazine
“Worcestershire sauce, Dijon mustard, and lemon add zest to this tender, juicy pork loin recipe, which is weeknight-quick.”


    • 1 tablespoon water
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon lemon juice
    • 1 teaspoon Dijon-style mustard
    • 4 boneless pork top loin chops ( ¾- to 1- inch thick)
    • ½ teaspoon lemon-pepper seasoning, or more to taste
    • 1 tablespoon butter or margarine
    • 1 tablespoon snipped fresh chives, parsley, or oregano


  • 1 For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
  • 2 Trim fat from chops. Sprinkle both sides of each chop with lemon-pepper seasoning. In a 10-inch skillet melt butter over medium heat. Add chops and cook for 8 to 12 minutes or until pork juices run clear (160°F), turning once halfway through cooking time. Remove from heat. Transfer chops to a serving platter; cover with foil and keep warm.
  • 3 Pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops. Sprinkle with chives.
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