Smoked Pork Chops in Mustard-Wine Sauce

1 cup apple cider
1/3 cup Madeira, Marsala, port wine, or apple cider
1 Tbsp Dijon mustard
1 teaspoon dried thyme
1 teaspoon vegetable oil
4 smoked pork chops (6-8 oz each),
cut 3/4-1 inch thick
1/8 teaspoon ground black pepper

In a small bowl, mix the cider, wine or cider, mustard and thyme. Heat
the oil in a large skillet over medium-high heat. Add the pork and cook
until browned on the first side, about 2 minutes. Turn and cook until
browned on the second side, about 1 minute. Pour off any fat in the
skillet, reduce the heat to low, and pour the cider mixture over the
pork. Cook, turning once, until the juices run clear and a meat
thermometer registers 160 F (71 C), 5 to 7 minutes. There should be
about 2 Tbsp of lightly thickened juices in the pan. If there is more,
remove the pork to a platter and cook the pan juices over medium heat
until reduced to 2 Tbsp 5 to 7 mins. Pour the juices over the chops and
sprinkle with the
pepper. Makes 4 servings.

Per serving: 363 cal., 43 g protein, 8 g carbo., 14 g fat, 4 g sat. fat,
82 mg chol., 2196 mg sodium, 0 g fiber. Diet Exchanges: 0 milk, 0
vegetable, 1/2 fruit, 0 bread, 6 meat, 2-1/2 fat.

NOTE: I used plain pork chops - not smoked - and it was still yummy.
Also, when the pork should have been done, I had a LOT of sauce left, so
turned the heat up to finish cooking, and still had to remove the pork
and cook down the sauce. Perhaps you should reduce the heat to medium,
not low, after browning.


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