4 boneless pork loin chops (5 ounces each)
1 teaspoon salt-free lemon-pepper seasoning
2 teaspoons canola oil
1/2 cup orange juice
1 tablespoon Dijon mustard
1 tablespoon honey
Directions
Sprinkle pork chops with lemon pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Brown chops on both sides.
In a small bowl, whisk orange juice, mustard and honey until blended; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 5-8 minutes
Remove chops from pan; keep warm. Bring sauce to a boil; cook until mixture is reduced to 1/4 cup, stirring occasionally. Serve with chops.
Yield: 4 servings.
I found this recipe on Taste of Home's site I've been desperate to find lower sodium recipes for my mom. This one was definitely a winner, though mine had to have a little more sodium then this one, as my lemon pepper wasn't sodium free, so I just used less.
My mom enjoyed it, so that's one for the win column.
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