Pork Chops with a Mustard Marinade

No, I don't spend my whole life baking bread...although that does sound like fun. Sometimes I even cook dinner. The photo is not the best, but it was late and the light was poor. Sorry.

One of the great things about visiting other blogs and reading what other bloggers have to say is that it can inspire you, or at least help you figure out what to cook for dinner.

Deborah at Taste and Tell might be a time-strapped new mother, but she always comes up with delicious dishes. Often she gives multiple recipes from one cookbook. Recently she wrote about a marinated pork chop dish from Weight Watchers New Complete Cookbook that had lots of strong flavors from mustard and cider vinegar, plus a little sweetness from some honey.

I added some lime juice for a citrus kick and this was one great entrée. Sweetie put them under the broiler and we enjoyed them with some baked potatoes and a green salad with tomatoes, cucumber and avocados. Not a terribly adventuresome meal, but a delicious one. Thanks Deborah!

Mustard Honey and Lime Pork Chops
adapted from Weight Watchers New Complete Cookbook
Serves 4

4 teaspoons honey
1/4 cup Dijon mustard
juice from one small lime
1 teaspoon cider vinegar
1/4 teaspoon salt
freshly ground pepper, to taste
4 (5-ounce) bone-in loin pork chops, 1-inch thick

To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, lime juice, vinegar, salt and pepper; cool to room temperature.

Place the pork chops in a gallon-size ziploc plastic bag; add the marinade. Seal the bag, squeezing out the air; turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the refrigerator 30 minutes before broiling.

Preheat the broiler. Discard the marinade. Place the chops on the broiler rack and broil 3-4" from the heat until cooked through, 6-7 minutes on each side.