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25-Minute Pork Diane
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
1For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
2Trim 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.
3Pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops. Sprinkle with chives.