Mustard-Herb Pork Chops - 17g Carbs, 1g Fiber
1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 teaspoon finely chopped fresh rosemary
4 center-cut rib loin chops, about 1/2 inch thick
3/4 cup unseasoned dry bread crumbs
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
fresh rosemary for garnish, optional
In a small mixing bowl, combine mustard, garlic and rosemary, mixing until blended. Spread each pork chop with mustard mixture, coating both sides. Chill in refrigerator several hours or overnight.
Combine bread crumbs, paprika, salt and pepper; mix well. Coat each pork chop with crumb mixture. Place pork chops on broiler pan sprayed with nonfat cooking spray.
Broil 6 inches from heat for 6 to 8 minutes. Turn chops and continue cooking 6 to 8 minutes or until chops' internal temperature reaches 160 degrees on a meat thermometer. Garnish with fresh rosemary, if desired.
Makes 4 servings.
Calories 214, Fat 9 g, Carbs 17 g, Sodium 871 mg, Fiber 1 g.
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