|Serving Size||½ of recipe|
|Total Fat||19 g|
|Saturated Fat||5.5 g|
|Total Carbohydrate||10 g|
|Dietary Fiber||0.5 g|
|Dijon mustard||2 teaspoons|
|Bone-in, center-cut pork chops||2 (8-ounce)|
|Freshly ground pepper to taste|
|Olive oil||2 teaspoons|
- Preheat oven to 400ºF.
- Use a fork to mix the breadcrumbs and mustard together in a small bowl. (The mixture should be crumbly.)
- Season the pork chops with salt and pepper
- Heat the oil in an ovenproof skillet over medium-high heat. Cook the pork chops for about 3 minutes on each side, until browned.
- Transfer the skillet to the oven and cook the pork chops until a meat thermometer registers 160ºF. This should be about 20-25 minutes. Cooking time depends on the thickness of the chops.
5 lean meats; 2 fats; 0.5 starch
Cut 3 Yukon Gold or red potatoes into fourths (no need to peel) and boil in a large pot of water for 20 minutes, or until tender. Drain, add ¼ teaspoon salt, freshly ground pepper to taste, and 2 teaspoons butter. Use a potato masher to mash to desired consistency.
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