This is a very simple and delicious pork chop recipe that I got from the May 2009 issue of Everyday Food magazine. If you didn’t get to pick up that issue when it was at the stores, you can find the recipe online: Pork Chops With Endive Salad & Caraway Mustard.
And the good news is that this is not only yummie, but you won’t need to break out the weight loss pills after eating this. Today’s pork is very lean, especially the loin, which is what is called for here. The only thing is that it is VERY easy to overcook boneless pork loin, it can get seriously dry. But if you follow the instructions in the recipe, and let the meat rest, it will be perfectly cooked. Don’t be tempted to cook it for longer…for one thing, scary stuff like trichinosis has been bred out of domestic pork ages ago. And for another, the meat will continue to cook a bit as it rests.
What really makes this dish is the caraway mustard. I love caraway seeds. Don’t buy those little jars at the spice rack in the supermarket, though, very expensive. Go to a whole foods store that sells herbs and spices in bulk and buy them there. Way cheaper that way. And yes, you can use low-fat mayo if you are watching fat and calories.
The endive salad is excellent, but if you can’t find endive, or it’s too pricey for you, just have some other kind of veggie or salad. Enjoy!
