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| 1/4 C | Dijon style mustard |
| 2 T | honey |
| 2 t | red wine vinegar |
| 4 | thick pork chops |
| 2 - 3 heads | fresh broccoli |
| to taste | freshly 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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