Zone Diet Plan

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Zone Diet Pork Chop Dijon with Brussels Sprouts

Contributed by: David Loesch

 

Ingredients: Brussels Sprouts and Apples 3 cups fresh Brussels Sprouts (8 large or 12 small) 1 1/2 Red Apples with peel left on 1 tsp. Olive Oil Salt & freshly ground Black Pepper to taste

Pork Chop Dijon 4 oz. Boneless Pork Chop trimmed of fat 1/3 tsp. Olive Oil 1 tbsp. Tarragon flavored Dijon Mustard 1 tbsp. White Wine 1 tbsp. Water 1/8 tsp. Ground Ginger 1 small Shallot, minced

Directions:

Brussels Sprouts and Apples

• Trim about 1/2" off the stem end of each Brussels Sprout, then cut a deep X in the bottom of each with a sharp knife (this will shorten the cooking time). Discard any loose outer leaves.

• Heat to boiling in a saucepan enough water to cover sprouts. Add salt to taste. Add sprouts and boil until bright green and crisp tender (about 5 minutes). Do not over cook. Drain.

• While sprouts are cooking, core apple and cut into 1" chunks.

• Heat oil in non-stick frying pan. Add apple pieces and drained sprouts. Sauté until apple is just beginning to soften and sprouts are desired tenderness.

• Sprinkle with freshly ground black pepper.

Pork Chop Dijon

• Heat olive oil in small non-stick pan. Sauté pork chop over medium/low heat 5 minutes per side or until pork is fully cooked but not dry. Salt if desired.

• Mix together mustard, wine, water and ginger.

• Remove pork from pan. Add chopped shallot to pan and sauté stirring 30 seconds.

• Add mustard mixture to pan and reduce over medium/high heat until sauce thicken slightly.

• Pour over pork chop and serve immediately.

 

 

 

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