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Honey Mustard Pork Chops

1/4 CDijon style mustard
2 Thoney
2 tred wine vinegar
4thick pork chops
2 - 3 heads  fresh broccoli
to tastefreshly ground black pepper to taste

In small saucepan, heat honey until it liquifies. Add mustard, vinegar and pepper; blend thoroughly and set aside to cool slightly

Place pork chops in a one gallon ziploc baggie. Pour in marinade over chops. Seal bag, very thoroughly squeezing out all the air. Squish marinade around inside baggie until chops are completely coated

Let chops sit in marinade in refrigerator overnight. Remove chops from baggie and completely wipe off marinade

Place in glass baking dish and bake at 375° 30 minutes. Turn pork chops over and bake another 30 minutes

While pork chops are baking, prepare broccoli for steaming: Rinse heads and pat dry. Cut off flowers. Cut stalks in half and peel off tough outside skin. Slice stalks into large slivers.

Place stalks in one steamer compartment and flowers in another. Steam until done. Flowers will be done long before the stalks unless you blanched stalks before steaming. To test for doneness, eat a piece! Serve separately. 4 Servings

Sodium content in milligrams
1/4 C French's Dijon style mustard   *1680
2 T   honey 2
4 pork chops, whole loin, 12 oz each 936
stems of 3 heads + 6 cups flowerlets   fresh broccoli 264
Recipe total = 1622 mg

* 105 mg sodium mustard per chop after wiping chops down

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