Pork with Mustard Sauce
Source of Recipe
adapted from Cooking Light, June 1995, page 121
List of Ingredients
4 boneless center-cut loin pork chops (4-ounce)
1 1/2 teaspoons Worcestershire sauce, low sodium
(original recipe calls for 1/4 teaspoon salt )
1/8 teaspoon pepper
1/2 cup sliced onion separated into rings
1 clove garlic minced
1 1/2 tablespoons oatmeal flour
1/4 teaspoon dried thyme
2/3 cup low-salt chicken broth
2 teaspoons country-style Dijon mustard Recipe
Trim fat from pork. Brush Worcestershire sauce over pork, and sprinkle with (salt and) pepper; set aside.
Combine the onion and garlic in an 8-inch square baking dish; stir well. Cover with wax paper, and microwave at high for 2 minutes. Stir flour and thyme into onion mixture; gradually add broth and mustard, stirring with a wire whisk until blended.
Arrange pork on top of onion mixture, spoke-fashion, with ends pointing toward center of dish. Cover and microwave at HIGH 7 minutes, rearranging pork and stirring the onion mixture every 3 minutes. Let stand, covered, 5 minutes.
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