This is a picture of my favorite cemetery in Wilmington, VT ... I thought I was going to end up there yesterday. Seems like the husband and I had a bit of food poisoning, or something, and I was down for the count and awaiting grim death for most of the day ... hence the lack of post. Not from my food mind you, it was delivery. Ugh. I couldn't even begin to think about food, much less write about it. Happily, I'm 100% recovered today and prepared to share the recipe I promised on Wednesday.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!
Ooooh, your pork chop recipe looks delicious! I love mustard bastings on pork chops, and your addition of soy sauce is such a great idea! I think I'm going to fix this for supper tonight! Thank you for the beautiful recipe!
ReplyDeleteI'm SO glad you're feeling better - food poisoning is absolutely the worst to endure!
Sorry to hear about the food poisoning, but I'm glad you're 100% better! :)
ReplyDeleteYou have such a great collection of recipes! I love pork chop! And the mustard baked pork cutlets sounds so good!
Thanks Astra, I think you'll like them! Alternately, you could use 2 tbsp. of the soy sauce and skip the Worcestershire ... that's how the original was written. Also, so glad you stopped by ... I wanted your link and couldn't remember where to find it ... so now I've added you to my blog roll. Yay! :)
ReplyDeleteAw, thanks, MCU - both for the good wishes and the compliment. I'm glad you're enjoying them! Have a great weekend and a fun date tonight! ;)
Tho that does look like a nice graveyard I'm glad you didn't end up there! Good for you for being able to think and post about food already!
ReplyDeleteAww poor you. My sister tried to kill me (and about 15 others) with her barbecue food. Never again! LOL! Glad you are feeling better, food poisoning is nasty. Ive just remembered I once had a dodgy prawn sandwich......I was dying! Seafood is well dodgy! X
ReplyDeleteNoooo! The grim spectre of death will never get you as long as I have anything to do with it!!
ReplyDeleteActually I thought I was going to die the other day after eating a curry and collapsing on the floor from severe pains in my back. Hmm... food is good, but it always wants to kill us...
Ciao
Scarlet xx
Thanks for the well wishes Dana, Kitten and Scarlet. They were much appreciated! :)
ReplyDeleteAck, seafood can be well dodgy indeed ... like I always say, best to steer clear of the sea creatures!
Ugh Diva sorry about the food poisoning. I make a maple mustard roasted pork tenderloin from eatingwell.com that is to die for - dijon and pork are so good together. Glad you're back in posting form.
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