Honey Mustard Baked Pork Chops
A study released in 2006 by the United States Department of Agriculture states that six common cuts of fresh pork are leaner today than they were 15 years ago...on average about 16 percent lower in total fat and 27 percent lower in saturated fat. In addition, pork tenderloin is now as lean as skinless chicken breast. The study found a three ounce serving of pork tenderloin contains only 2.98 grams of fat, whereas a three ounce serving of skinless chicken breast contains 3.03 grams of fat.
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- 1/8 c
- yellow mustard
- 1/2 c
- boneless center-cut pork loin chops, 1/2- inch thick
- pepper to taste
- chili powder to taste
- aluminum foil cut into 4 10- inch sheets
1Preheat oven to 425 degrees F.
In a small bowl, stir together mustard and honey.
2Spray each sheet of foil with cooking spray and place a pork chop in the center. Pour 1 Tablespoon honey mustard over each chop (take care not to touch the raw pork with spoon or honey mustard container). Reserve remaining honey mustard to serve with the meal. Sprinkle pepper and chili powder over each chop to your taste. Fold foil over, enclosing contents completely and crimping edges tightly to seal.
3Place packets on a baking sheet and bake until the chops are no longer pink, 18 to 20 minutes; do not overcook. Serve immediately with reserved honey mustard.