aghiowa
02-20-2005, 11:14 AM
This looked good. I'm not sure what white Worcestershire sauce is, but I plan on using regular W. sauce when I make this...
Pork Diane
Description:
"Worcestershire sauce, Dijon mustard, and a double dose of
lemon--fresh lemon and lemon-pepper seasoning--add zest to this tender
pork loin."
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon water
1 tablespoon white Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Dijon mustard
4 3 ounce boneless pork top loin chops -- cut 3/4 to 1" thick
3/4 teaspoon lemon-pepper seasoning
2 teaspoons olive oil
1 tablespoon snipped fresh chives or parsley
For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
Trim fat from chops. Sprinkle both sides of chops with lemon-pepper seasoning. In a 10" skillet cook chops in hot oil over med heat for 8-12 min or till chops are done (160 degrees), turning once. Remove from heat. Transfer chops to a serving platter; cover and keep warm.
Pour sauce into skillet. Stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops and sprinkle with chives.
Pork Diane
Description:
"Worcestershire sauce, Dijon mustard, and a double dose of
lemon--fresh lemon and lemon-pepper seasoning--add zest to this tender
pork loin."
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon water
1 tablespoon white Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Dijon mustard
4 3 ounce boneless pork top loin chops -- cut 3/4 to 1" thick
3/4 teaspoon lemon-pepper seasoning
2 teaspoons olive oil
1 tablespoon snipped fresh chives or parsley
For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
Trim fat from chops. Sprinkle both sides of chops with lemon-pepper seasoning. In a 10" skillet cook chops in hot oil over med heat for 8-12 min or till chops are done (160 degrees), turning once. Remove from heat. Transfer chops to a serving platter; cover and keep warm.
Pour sauce into skillet. Stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops and sprinkle with chives.