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Cider–Dijon Pork Chops


Prep time: 5 minutes

Cook time: 8 minutes

Serves 4

15 minutes marinate time and 3 minutes stand time extra

4 (6-oz.) boneless pork chops

2 tbsp. Dijon mustard

2 tbsp. olive oil

1/2 cup cider vinegar

2 garlic cloves, minced

2 tsp. chopped fresh thyme leaves

  1. Place chops in a large resealable plastic bag. For the marinade, in a small bowl combine mustard, oil, vinegar, garlic and thyme; mix well. Pour marinade over chops; seal bag and turn to coat. Refrigerate at least 15 minutes and up to 1 hour, turning bag occasionally.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove chops from marinade; discard marinade. Season chops with salt and pepper to taste. Grill 4 minutes per side or until an instant-read thermometer registers 145°F. Transfer to a platter; let stand 3 minutes before serving.

Per serving: 190 calories, 7g fat, 1.5g saturated fat, 80mg cholesterol, 170mg sodium, 1g carbohydrate, 0g fiber, 0g total sugars, 0g added sugars, 29g protein

Make it a meal: Serve with a spinach salad and grilled corn on the cob.

Item number: 31115AA


[[Talking Points]]

Culinary: How to remove stems from thyme
Place your fingers at the top of the stem. Firmly slide the leaves down the stem. The leaves should easily come off. Discard the stem.

Nutrition: Cider vinegar 
Cider vinegar is the fermented juice of crushed apples. This salad dressing staple contains nutrients such as vitamin C.

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