Pork Cutlets with Mustard and Dill
- 1 of 3 Heat oven to 400 degrees . Coat a baking dish with nonstick cooking spray.
- 2 of 3 In a small bowl, combine mustard, dill, garlic and olive oil. Place pork chops in prepared dish and spread tops with an equal amount of mustard and dill mixture. Sprinkle bread crumbs over each chop. Bake at 400 degrees for 15 minutes or until internal temperature registers 145 degrees . Place under broiler for 1 minute, if desired, until browned.
- 3 of 3 Meanwhile, place broth, garlic and potatoes in a large pot, cover and bring to a boil. Reduce heat to medium and simmer, covered, 10 minutes. Add eggplant, carrots, salt and pepper. Simmer for 8 to 10 minutes, stirring occasionally, or until vegetables are tender. Serve pork with vegetables.
Servings Per Recipe: 4
Per Serving: 1 g sat. fat, 62 mg chol., 7 g Fat, total, 38 g carb., 30 g pro., 333 kcal cal., 740 mg sodium, 8 g fiber