Valencia Stephens

Valencia Stephens

Agent’s Choice:

This recipe is delicious and low fat. I use Splenda for the sugar and brown sugar to lower the calories even more, but it is not required. You can put the cutlets between two sheets of wax paper and beat them to make them thin in order to reduce the cook time.

Dijon Pork Chops

16 oz lean boneless pork chop, (8 chops) 
3 Tbsp Dijon mustard
1 Tbsp sugar
2 Tbsp brown sugar
1 1/2 tsp of apple cider vinegar
1/4 cup of water
Cooking spray
  • Combine mustard and next three ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tablespoons mustard mixture over pork, turning to coat. Let stand 15 minutes.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 4 minutes on one side; turn pork and spoon reserved mustard mixture over pork. Cook pork 2 minutes or just until done.
  • Add water, stirring slightly; cook 2 minutes or until slightly thickened. Turn pork to coat, and place on a serving platter. Pour pan juices over pork. Yield: 4 servings (serving size: 2 cutlets).

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