Mustard & Curry Pork Chops
Serve with your favorite salad and vegetables.

Servings: 4

• 4 - 4 ounce boneless pork loin chops (about one inch thick)
• 1/2 cup spicy brown mustard
1/4 cup dry white wine
1 tablespoon curry powder
1 tablespoon olive oil
1/4 to 1/2 teaspoon crushed red pepper
1 green onion
1 clove garlic, minced

Trim fat from prok chops. Place chops in a plastic bag set in a shallow dish. For marinade, stir together the mustard, wine, curry powder, oil, red pepper, green onion, and garlic. Pour marinade over chops in bag; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally.

Drain the chops, reserving the marinade. Arrange preheated coals around a drip pan. Test for medium heat above pan. Place chops on the grill rack over drip pan. Cover and grill chops for 30 to 35 minutes or until a meat thermometer inserted in the center of each chop registers 160 degrees, turning and brushing once with marinade halfway through grilling. Discard any remaining marinade.

Per Serving: 207 Calories; 11g Fat (48.2% calories from fat); 2g Saturated Fat; 23g Protein; 4g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 453mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fat.

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