**For the MARINADE: 1/4 cup honey
1/4 cup white wine
3/4 teaspoon ground black pepper
2 tablespoons low-sodium soy sauce
**For the PORK CHOPS: 24 ounces pork loin chops (extra lean) — butterflied
(4 ounces per serving) Nonstick cooking spray **For the Honey-Dijon sauce: 1 1/2 cups fat-free chicken broth — low salt
1/2 cup Dijon-style mustard
1/2 cup honey
2 tablespoons shallots — minced
1 tablespoon paprika
1 tablespoon cornstarch
1/4 cup white wine
In a shallow dish, pie plate or plastic sealable bag, combine all the marinade ingredients. Add the pork chops and marinate at least 1 hour.
Preheat the oven to 350 degrees. Remove the pork chops from the marinade and reserve the marinade. Spray a nonstick skillet with nonstick cooking spray and place it over medium heat. Add the marinated pork chops and brown on all sides. Place the browned chops in a baking dish and pour in the reserved marinade. Bake for 25 to 35 minutes or until the chops are cooked thoroughly. Remove from the oven and glaze each pork chop with 1/2 cup of the Honey-Dijon sauce. To make the sauce: In a medium saucepan, combine the chicken stock, Dijon-style mustard, honey, shallots and paprika. Bring to a boil, then reduce the heat and simmer 15 minutes. In a small bowl, dissolve the cornstarch in the white wine. Add to the sauce to thicken, then simmer another 5 minutes. Makes 6 servings.
– Recipe from “Skinny Sauces & Marinades,” by Erica Levy Klein (Surrey Books Inc., $12.95).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates: 30.8% CFF; 350 cals, 12.2 g fat. Reduce the fat by buying extra lean pork.