1-1\/2 tsp. water
\n1-1\/2 tsp. white wine Worcestershire sauce
\n1\/2 tsp. lemon juice
\n1\/2 tsp. Dijon-style mustard
\n2 3-ounce boneless pork top loin chops, cut 3\/4 to 1 inch thick
\n1\/4 to 1\/2 tsp. lemon-pepper seasoning
\n1 T. margarine or butter
\n1-1\/2 tsp. snipped fresh chives or parsley<\/p>\n
For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside. Trim fat from chops. Sprinkle both sides of chops with lemon-pepper seasoning. In a 10-inch skillet cook chops in hot margarine over medium heat for 8 to 12 minutes or until chops are done (160 degree F), turning once. Remove from heat. Transfer chops to a serving platter; cover and keep warm. Pour sauce into skillet. Stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops and sprinkle with chives. Makes 2 servings.<\/p>\n
Yield: 2 servings
\nServing Size: 1 chop + 1\/2 sauce
\nCalories: 172
\nFat: 10g<\/p>\n","protected":false},"excerpt":{"rendered":"
1-1\/2 tsp. water 1-1\/2 tsp. white wine Worcestershire sauce 1\/2 tsp. lemon juice 1\/2 tsp. Dijon-style mustard 2 3-ounce boneless pork top loin chops, cut 3\/4 to 1 inch thick 1\/4 to 1\/2 tsp. lemon-pepper seasoning 1 T. margarine or butter 1-1\/2 tsp. snipped fresh chives or parsley For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside. Trim fat from chops. Sprinkle both sides of chops with lemon-pepper seasoning. In a…<\/p>\n