Thursday, April 05, 2007

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?


Anonymous said...

Just one. Good ol' French's Yellow Mustard. I never acquired a taste for Dijon mustard~~has a whang that I don't care for.

This recipe looks really good. I don't cook pork much and DH wishes I would. Maybe I'll surprise him. All the different cuts are confusing to me. I love your commentary on what you used. It helps me to be braver on switching a recipe around a little! Thanks.

Unknown said...

Just one...yellow mustard. I prefer spicy or dijon mustard but just never put it in my grocery cart.

Red Dirt Mummy said...

Only two - dijon and wholegrain. I have mustard seeds in the pantry though, does that count?

M Smith said...

Oh my, I have probably 8 to 10 different varieties. Oddly enough, NONE of them are good 'ol yellow mustard!

There's chipotle mustard, dijon mustard, dijon with horsradish, whole grain mustard, cranberry mustard (don't ask where that came from), Mr. Mustard (my general all-purpose mustard), Chinese mustard, honey mustard...

Can you tell I REALLY like mustard?

Anonymous said...

Let's see.....yellow, dijon, spicy brown. I'm really a mayo person, but some things just call for mustard.