Easy Pork Chops with Dill
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
pork chops
lean, thick, boneless |
*
|
| 3 | tablespoons |
dill weed
dried |
|
| 3 | tablespoons |
dijon mustard
|
|
| 4 | tablespoons |
brown sugar, dark
|
|
| ¾ | cup |
white wine
|
*
|
| 1 | each |
lemon
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
pork chops
lean, thick, boneless |
*
|
| 45 | ml |
dill weed
dried |
|
| 45 | ml |
dijon mustard
|
|
| 6E+1 | ml |
brown sugar, dark
|
|
| 177 | ml |
white wine
|
*
|
| 1 | each |
lemon
sliced |
|
Directions
Remove all visible fat from pork chops.
Spray Pam or other spray on bottom of skillet (or you can sprinkle salt on the bottom, if you prefer). Fry pork chops until well-browned on both sides.
Blend together brown sugar, mustard and dillweed.
Spread brown sugar mixture over top of pork chops.
Place slices of lemon on top of each pork chop. Slowly pour in wine.
Cover frying pan and simmer for 50 to 60 minutes.
Check every 5 minutes to assure there is enough liquid left in pan after they have cooked about 30 minutes.
