Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Dijon Pork Chops with Onions & Peppers




Source of Recipe


Internet


List of Ingredients




3 to 4 tablespoons Dijon-style mustard
1/4 cup wine (I use whatever I have on hand)
2 to 3 tablespoons low-cal Italian salad dressing (I like to use Ken's Lite Olive Oil Vinaigrette)
¼ teaspoon fresh ground black pepper
4 to 6 pork loin chops
1 medium Vidalia or Walla Walla onion sliced
1 medium green pepper cut in strips
1 medium red pepper cut in strips


Recipe



Combine dijon mustard, wine, salad dressing, and pepper; set aside. Oil large skillet with EVOO, preheat over medium heat. Add the pork chops; remove after browning on both sides.

Add sliced onion and peppers to skillet. Cook and stir over medium heat for about 3 minutes. Push to the side and return chops to skillet. Spread mustard/wine mixture over chops. Then, cover and cook over medium low heat for about 10 minutes or until pork is no longer pink and wine cooks down. Top chops with the onion and peppers -- great served with rice on the side.