Honey-Mustard Pork Chops

If you want to , liquefy the honey in the microwave; place in a small microwavable bowl and heat at 20 to 30 percent power for 30 seconds.

Makes 4 servings

4 teaspoons honey
1/4 cup Dijon mustard
1 teaspoon cider 0r wine vinegar
1/4 teaspoon salt
Freshly ground pepper, to taste
4 (5-ounce) bone-in loin pork chops, 1-inch thick

1. To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, vinegar, salt, and pepper; cool to room temperature.
2. Place the pork chops in a gallon-size zip-close plastic bag; add the marinade. Seal the bag, squeezing out the air; turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the refrigerator 30 minutes before broiling.
3. Preheat the broiler. Discard the marinade. Place the chops on the broiler rack and broil 3-4 inches from the heat until cooked through, 6-7 minutes on each side.

Per Serving (1 chop): 178 Cal, 7 g Fat, 3 g Sat Fat, 0 g Trans Fat, 10 mg Chol, 124 mg Sod, 2 g Carb, 0 g Fib, 26 g Prot, 27 mg Calc.

POINTS value: 4.

Comments: These were pretty easy to make. It only took about 15 minutes the night before to make the marinade and then the broiling was only 12 minutes. They tasted good; Tammy liked them since they were more dry due to the broiling cooking method. The ones that tasted the best were the ones that didn't have a bunch of marinade on when cooking. Some of the ones with heavy marinade had a strong mustard taste.