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| h2u > Health Library |
Dijon-crusted PorkAdapted from CooksAid.com | Serving Size | ½ of recipe | | Calories | 434 | | Total Fat | 19 g | | Saturated Fat | 5.5 g | | Sodium | 565 mg | | Total Carbohydrate | 10 g | | Dietary Fiber | 0.5 g | | Protein | 52 g |
| Ingredients | Measures |
|---|
| Breadcrumbs | ¼ cup | | Dijon mustard | 2 teaspoons | | Bone-in, center-cut pork chops | 2 (8-ounce) | | Salt | ¼ teaspoon | | Freshly ground pepper to taste | | Olive oil | 2 teaspoons |
- Directions
- 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, and 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, but 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. Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. Copyright © EBSCO Publishing. All rights reserved. |
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