25-Minute Pork Diane

By kimvess

Ingredients

• 1 tablespoon water
• 1 tablespoon Worcestershire sauce for chicken
• 1 teaspoon lemon juice
• 1 teaspoon Dijon-style mustard
• 4 3 ounces boneless pork top loin chops, cut 3/4 to 1 inch thick
• 1/2 - 1 teaspoon lemon-pepper seasoning
• 1 tablespoon butter or margarine
• 1 tablespoon snipped fresh chives, parsley, or oregano

Details

Servings 4
Adapted from diabeticlivingonline.com

Preparation

Step 1

1.
For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.

2.
Trim fat from chops. Sprinkle both sides of each chop with lemon-pepper seasoning. In a 10-inch skillet melt butter over medium heat. Add chops and cook for 8 to 12 minutes or until pork juices run clear (160 degrees F), turning once halfway through cooking time. Remove from heat. Transfer chops to a serving platter; cover and keep warm.

3.
Pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops. Sprinkle with chives. Makes 4 servings.