This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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.
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.
|4 ounce||center cut cut boneless pork chops (well trimmed)|
|1 clove||garlic (minced)|
|1 Tbsp||Dijon mustard|
|2 tsp||fresh thyme (chopped)|
|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.
Serving size = 1 four ounce chop
Servings = 4
Amount Per Serving
|Calories 177||Calories from Fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 1g||0%|
|Dietary Fiber 1g||0%|
|Vitamin A 1%||Vitamin C 2%|
|Calcium 1%||Iron 6%|
|Vitamin K 1 mcg||Potassium 488 mg|
|Magnesium 1 mg|