Mustards and herbs give this pork dish a French twist. Eating the
rainbow of vegetables in the crunchy apple slaw adds a crisp accent.
2 Tbsp ( 30 ml) grainy mustard
1 Tbsp ( 15 ml) Dijon mustard
1 tsp ( 5 ml) olive oil
1 tsp ( 5 ml) rosemary, finely chopped
½ tsp ( 2 ml) ground sage
1 tsp ( 5 ml) black pepper, freshly ground
4 pork chops, 3 to 4 ounces each and ½ inch thick
Preheat a gas grill to medium-high or place a grill pan over medium-high heat on a stovetop. Combine the mustards, olive oil, rosemary,
sage and pepper in a bowl. Coat each side of the pork chops with
the mixture and grill for 5 to 7 minutes per side for ½-inch thick
chops. Serves 4.
Enjoy with sliced and roasted sweet potatoes, crunchy apple slaw
and steamed brown rice or whole-grain pasta.
Herb crusted pork chops
Using the Alberta Nutrition Guidelines, this recipe is:
Per pork chop: 120 calories, 5 g total fat (0.5 g saturated fat, 0 g trans
fat), 30 g sodium, 18 g carbohydrate, 4 g fibre, 1 g protein.
Crunchy apple slaw
Whisk together 3 Tbsp ( 45 ml) apple cider vinegar, 1½ Tbsp ( 22 ml)
olive oil, 1 tsp ( 5 ml) honey and ½ tsp ( 2 ml) pepper in a large glass
bowl. Stir in 2 cups (500 ml) of chopped purple cabbage, 1 grated
carrot, 2 diced apples, 1 stalk diced celery and ¼ cup (60 ml) of
diced red onion. Serves 4.