Pork Chops Dijon

Ainesosat

• 1/4 tl ground black pepper
• 2 tbsps Dijon-style mustard
• 2 rkl olive oil
• 2 rkl italian salad dressing
• 1 lb pork loin chops, cut 3/4 inch thick (approx. 4)
• 1 pieni onion

Ohjeet

1. Trim excess fat from chops.
2. In small bowl combine the salad dressing, Dijon-style mustard and black pepper.
3. Brush both sides of chops with mixture.
4. Add the chops to a 12-inch skillet with 2 tbsp of olive oil and cook covered, over medium-low heat for 20 minutes.
5. Turn chops over. Add the thinly sliced onion.
6. Cook covered for another 5 to 10 minutes or until chops and onion are tender.
7. To serve, place chops on a platter; top with onions and pan juices.