Thursday, May 22, 2008

Pork Chops Dijon and Chocolate Mint Candie Cookies

mMm. My tummy is so darn full. I love pork. I love dijon. I love pork and dijon together. It's just something yummilicious. I've tried several pork and dijon recipes over the years. They are generally very simple. This one was quite simple but is prolly my favorite because it also includes onions. Yumyumyum! I didnt snap any pictures of it because I hate my camera phone and I still dont have a charger for my regular camera.

Pork Chops Dijon

3 T Dijon style Mustard
2 T low calorie Italian dressing
1/4 t pepper
4 pork loin chops, cut 1/2 in thick (1 1/4 lbs total)
nonstick spray coating
1 medium onion, halved and sliced

In a small bowl combine mustard, italian dressing, and pepper; set aside.

Trim excess fat from chops. Spray a 10 in skillet with nontick spray coating. Preheat the skillet over medium high heat. Add the pork chops and brown on both sides. Remove chops from skillet.

Add onion to skillet. Cook and stir over medium heat for 3 minutes. Push onion aside; return chops to skillet. Spread mustard mixture over chops. Cover and cook over medium low heat for 15 min or til pork is no longer pink. Serve onion over pork chops. Makes 4 servings.

Nutritional Info

Fat: 26.6g
Carbohydrates: 3.1g
Protein: 17.7g

I also made some cookies for my coworkers. I promised them cookies last week but got lazy but I did make them today. A new recipe I found via (I love that site) These cookies are sooooo good but so sweet that you can go into a diabetic coma just smelling them. I did snap a picture of them but it's not a great one and definitely not worth posting.

Chocolate Mint Candie Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.


dfwleathergirl said...

Those cookies look yummy! I have a recipe that actually sandwiches a Girl Scout Thin Mint cookie in between a layer of cookie dough. I have a box of GS Thin Mints in my freezer waiting for the day that I make those. :o)

dfwleathergirl said...
This comment has been removed by the author.