This recipe's a keeper--Tangy Pork Chops

Tangy Pork Chops
The Carbohydrate Addict’s Cookbook Copyright 2000

¼ cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons white vinegar
1 tablespoon olive oil
2 teaspoons prepared mustard I used a mild Dijon
1 clove garlic, crushed
½ teaspoon dried thyme, crushed
4 boneless center-cut rib chops, 1 inch thick I used loin chops

In a medium bowl, combine all ingredients except pork, blending well. Place pork in plastic bag and add contents of the bowl. Turning to coat the meat well. Close bag securely and marinate in refrigerator 6 to 8 hours or overnight. Turn occasionally to assure uniform marinating.

Preheat the broiler. Remove chops from plastic bag and discard marinade. Place pork chops on aluminum foil-covered baking sheet approximately 3 to 5 inches from heat. Broil chops 8 to 10 minutes per side. Serve warm.
_____________________________

This was a simple recipe that I'll probably make again many times. While I wouldn't say that the finished product was tangy, these chops were very tender and flavorful. Even my husband, the self-alleged pork hater, commented that these were very good (hours after he had eaten them). I loved the way the onions crisped up under the broiler. Yum! I can't wait for lunch (leftovers!)

This is a rather plain and unexciting cookbook but after this success, I'm anxious to try other recipes from it. Some low-carb cookbooks are loaded with fat but this one isn't too bad, although many of the recipes do use high-fat products. There are enough that don't to make this book worth my while. They don't give nutritional information and I think strict low-carbers would probably balk at some of their recipes but since I picked it up off a discount rack, I can't complain too much.

Blast From The Past: Easy Spicy Apple Sauce Muffins from April 2006.

Question of the Day: How many different types of mustard do you have on hand right now?