I've been afraid of recipes that require me to broil something. But I gave it a-go.
The second part of my lunch this week is Honey-Mustard Pork Chops.
4 tsp honey
1/4 cup Dijon mustard
1 tsp wine vinegar
4 pork chops
In a small sauce pan, heat up the honey until it's liquid like.
Then add your 1/4 cup of Dijon mustard.
And the tsp of wine vinegar. Once combined, let it cool.
Get a gallon sized baggie and pour the mixture over the pork chops. Let it marinade for 8 hours or over night. I cheated and only let it marinade for about 4 or 5 hours.
Now here is where it gets a little tricky. I don't have a broil pan. So, I put my pork chops on a cookie sheet hoping it would be ok.
If you have a broil pan, cook them for about 6-7 minutes on both sides (meaning, flip them once).
This is how the came out. They looked nice and yummy, but when I cut them I saw they weren't cooked. So my little experiment and my fear of broiling things got worse.
So, I decided to cook 'em up a bit on the stove top with a little olive oil.
I cooked them for about 10 more minutes. Flipping occasionally.
I won't show you all of them because I kept cutting them to see if they were cooked.
It just wasn't a pretty sight. But this one looked ok.
So, I failed.
We'll see how they taste tomorrow.
If you follow the regular recipe (not cooking them in olive oil):
It's 4 pts (old school)
Or 178 calories per serving (makes 4 servings)