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Description
These elegant chops are also quick and easy, perfect for an impromptu dinner party—or for a Wednesday night! Serve chops with sauce, buttered Brussels sprouts, a tossed green salad and hot French bread.
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless ribeye (rib) pork chops (3/4-inch thick)
- 2 Tbsp. honey
- 2 Tbsp. Dijon mustard
- 1/2 tsp. hot pepper sauce
- salt (to taste)
- pepper (to taste)
- 1/4 cup heavy cream
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Directions
- Stir together honey, mustard and hot pepper sauce. Place pork on rack of broiler pan. Brush with mustard glaze, season with salt and pepper. Broil 4 inches from heat for 4 minutes; turn, brush with glaze. Broil 4 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- In small skillet heat cream and remaining glaze over medium high heat, stirring, until slightly thickened.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium220mg9% |
| Potassium75mg2% |
| Protein1g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber1g4% |
| Sugars9g |
| Vitamin A6% |
| Vitamin C2% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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