Honey Mustard Pork Chops
from Weight Watchers New Complete Cookbook
Serves 4 (I’ll double it for the swap)
- 4 teaspoons honey
- 1/4 cup Dijon mustard
- 1 teaspoon cider or wine vinegar
- 1/4 teaspoon salt
- freshly ground pepper, to taste
- 4 (5-ounce) bone-in loin pork chops, 1-inch thick
To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, vinegar, salt and pepper; cool to room temperature.
Place the pork chops in a gallon-size ziploc plastic bag; add the marinade. Seal the bag, squeezing out the air; turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the refrigerator 30 minutes before broiling.
Preheat the broiler. Discard the marinade. Place the chops on the broiler rack and broil 3-4″ from the heat until cooked through, 6-7 minutes on each side.
Goes well with Lemon-Butter Broccoli.