Focus Magazine of SWFL Swimsuit Heat Wave | Seite 176

Bring on the taste - but forget the guilt.
These favorites deliver on all levels.
Visit www.canolainfo.org for healthy recipes

Yield: 6 servings. Serving size: 3 oz pork, 2 Tbsp sauce.
3/4 tsp dried thyme leaves
1/2 tsp garlic powder
1/4 tsp dried pepper flakes
1/4 tsp salt
6 boneless pork chops (4 oz/125 g each), trimmed
of fat
1 Tbsp canola oil
Mustard Sauce:
1/3 cup fat-free sour cream
1/4 cup Dijon mustard
3 Tbsp fat-free milk
1 Tbsp canola oil
3/4 tsp dried tarragon leaves
1 tsp coarsely ground black pepper

Herbed Pork Chops on Mustard Sauce
Instructions:
1. In small bowl, combine thyme, garlic powder, pepper flakes and salt. Brush both sides of pork chops with
canola oil. Sprinkle thyme mixture evenly over both sides and press down with fingertips to adhere.
2. Heat large, nonstick skillet over medium-high heat. Cook pork chops 4 minutes on each side or until barely
pink in center.
3. In small saucepan, whisk together sauce ingredients except black pepper. Place over low heat until
warmed, about 2-3 minutes. Do NOT bring to a boil. Spoon equal amounts of mustard sauce on each of six
dinner plates. Place pork chops on top of sauce and sprinkle with black pepper.
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76 FOCUS of SWFL 2014