Prep and Cook time: 30 minutes
Makes: 4 servings
Pair them with sliced tomatoes and fragrantly spiced pan-browned potatoes and spinach and you’ve got an impressive meal. To get everything to the table at the same time, brown the potatoes first, then begin on the chops. For dessert, let the kids make brownies.
Ingredients
4 pork loin chops (about 1 3/4 lb. total), cut
about 3/4 inch thick
4 tablespoons Extra-Virgin Olive Oil
3 tablespoons Red Wine Vinegar
1 3/4 tablespoons Dijon Mustard
1 tablespoon minced fresh chives
3/4 teaspoon dried tarragon
Salt and pepper
Instructions
1. Preheat oven to 475°. Line a rimmed baking pan
with foil. Arrange chops in foil-lined pan in a single layer.
2. In a small bowl, whisk together oil, vinegar, mustard, chives, and tarragon.
Season to taste with salt and pepper.
3. Spread half of the oil mixture equally over chops. Bake for 10 minutes. Turn
chops over and spread remaining oil mixture over them. Continue baking until
chops are no longer pink in thickest part (cut to test), 8 to 10 minutes longer.
Transfer to plates and serve.
Nutritional Information
Per serving: 493 cal., 66% (324 cal.) from fat; 41 g protein; 36 g fat (10 g sat.); 0.2 g carbo (0 g fiber); 224 mg sodium; 123 mg chol.
Recipe for the Best REALTOR by www.JackieLynaugh.com
Order Ingredients Online
|
