This low- calorie dish remains so if you pair it with a greensalad with croutons and shaved Parmesan.
4 ½ -inch thick boneless pork loin chops (about 4 ounces each)
1 tablespoon Dijon mustard
2 tablespoons (1/4 stick) butter or margarine
1 ½ teaspoons chopped dill (or ½ teaspoon dill weed)
1 clove garlic, finely chopped
Salt and ground black pepper to taste
Fresh dill sprigs
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Preheat the broiler. Place pork chops between sheets of wax paper, using a mallet, pound each chop until it is about ¼ inch thick
In a small bowl, mix butter, mustard, garlic and dill into a paste. Thinly spread the mustard mixture on one side of each pork chop. Place the pork, mustard mixture on one side of each pork chop. Place the pork, mustard side up, on the rack over a broiler pan. Broil the pork 3 inches from the heat until lightly browned., about 5 minutes.
Transfer the pork to a warm serving platter and pour any accumulated juices over it. Sprinkle the pork with salt and pepper.
Cuisine Writer
