I have been trying more new recipes and we’ve actually liked the majority of them (a rarity for us). Two of our favorites are listed below (both from Cooking Light):
Maple-Mustard Pork Chops:
Ingredients:
4 pork chops
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1tablespoon butter
2 tablespoons finely chopped shallots
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons chopped fresh flat-leaf parsley
Directions:
1. Sprinkle both sides of pork with 1/4 teaspoon salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium-high heat. Add butter to pan, swirling pan to coat. Add shallots; sauté 3 minutes or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 teaspoon salt; cook 1 minute or until slightly thick. Return pork to pan. Cook pork 1 minute on each side or until thoroughly heated (be careful not to overcook pork). Serve pork with sauce.
Walnut and Rosemary Oven-Fried Chicken:
Ingredients:
1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation:
1. Preheat oven to 425°.
2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done.