Yield: 4 servings
To prepare oven-fried pork chop:
- 1 egg, beaten
- 4 lean pork chops
- 1/2 tsp DDP garlic salt
- Vegetable cooking spray
- 3 Tbsp soy sauce
- 1 Cup bread crumbs
Combine egg and soy sauce in a shallow baking dish. Trim excess fat from pork chops; add chops to egg mixture turning to coat. Combine bread crumbs and garlic salt. Dredge pork chops in bread crumb mixture; arrange in a shallow baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes; turn pork chops and bake an additional 25-30 minutes or until done.
To prepare Oriental Hot Mustard Dressing:
- 1 Tbsp ginger, minced
- 3 cloves garlic, minced
- 1 Tbsp soy sauce
- 1 cup plum sauce
- 3 Tbsp dry white wine
- 1 1/2 Tbsp Dijon mustard
- 2 tsp DDP ground oriental hot mustard
Combine all the ingredients in a microwavable bowl, heat for 30 seconds, remove from microwave and stir, return to microwave oven and heat for another 30 seconds, remove from microwave oven and stir well, set aside.
Arrange a plate of spring mix salad, sliced the pork chop, and serve with warm salad dressing.
One thought on “Pork Chop Salad with Mustard Dressing”
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