It looks like the fall weather has finally arrived for good in the city and this savory pork chop recipe is perfect for a crisp, cool evening. Pair it with the acorn squash and a green veg and you've got a lovely harvest meal. This recipe is adapted from the now out of print "Weight Watchers Favorite Homestyle Recipes" cookbook, and its a long standing favorite in our house.
Mustard Baked Pork Cutlets:
- 2 tbsp. spicy brown mustard (I like Kosciusko brand, but any will do.)
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. Worcestershire sauce
- generous grinding of fresh black pepper
- 4 boneless pork loin chops, 1/2 to 3/4 of an inch thick
- seasoned dried bread crumbs*, optional
- 1/2 of a large Vidalia onion, sliced thin
Combine the mustard, soy sauce, Worcestershire sauce and black pepper in a small bowl. Place the pork chops on a rack in a roasting pan and spread each side of them with some of the mustard sauce. Sprinkle a bit of bread crumbs on the top of each cutlet - you can omit this step if you're being 100% Beachy - and then top each cutlet with some of the sliced onion in equal amounts. Bake in the oven for 30 to 40 minutes, or until cooked throughout. Serve and enjoy!
*The bread crumbs aren't absolutely necessary, so do as you see fit. I use about a teaspoon for each chop and really, I think that's fine. Either way they will be delicious, moist and tender. The mustard/soy mixture pairs well with the pork and the whole process is quick and easy. Perfect for a weeknight meal. I hope you'll try it.
Have you got a quick and easy weeknight favorite meal? Shout it out in the comments. Hungry Diva wants to know!
Have a great weekend ... and make it Divalicious! Bon appetite!