Honey-Mustard Chops and Carrots
1/4 cup honey — plus
1 tablespoon packed brown sugar
2 tablespoons Dijon mustard — (2 to 3)
1 (14 oz.) package frozen whole baby carrots — (14 oz.)
1/4 cup water
4 well-trimmed boneless pork loin chops (4 oz. each) — 3/4 inch thick
Combine honey, sugar and mustard in 1-quart saucepan. Cook over medium heat for 2 to 3minutes, or until sugar is dissolved, stirring frequently. Set glaze aside.
Combine carrots and water in 2-quart saucepan. Cover. Cook over high heat for 8 to 9 minutes, or until hot, stirring occasionally. Drain. Add 3 tablespoons glaze to carrots. Toss to coat. Cover. Set aside.
Prepare grill for medium direct heat. Spray cooking grid with nonstick vegetable cooking spray. Place chops on cooking grid. Grill, covered, for 9 to 13 minutes, or until desired doneness, turning and basting with remaining glaze 3 or 4 times. Arrange pork chops on serving platter. Serve with carrots. Makes 4 servings.
Microwave tip: In 2-cup measure, combine honey, sugar and mustard. Microwave at High for 2 to 2 1/2 minutes, or until sugar is dissolved, stirring once. Continue as directed.
Serving size (1 chop with 1/2 cup carrots, 200 grams)
According to the cookbook:
Per Serving: 309 Calories (73 calories from fat), 8g Fat (3g sat fat), 24g Pro, 35g Carb,
320mg Sod, 64mg Chol, 28g Sugars, 3g Fiber
Menu Planning Guide provides: 1 Meat, Poultry & Fish, 1 Vegetable
Diet Exchanges: 2 1/2 Lean Meat, 2 Starch, 1 Vegetable
Weight Watcher Points: 6
Source: Grilling Etc. Meals for Life Cookbook
Yield: 4 servings
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