GLAZED PORK CHOPS WITH HONEY-DIJON SAUCE

FOR THE MARINADE:
1/4 cup honey
1/4 cup white wine
3/4 teaspoon ground black pepper
2 tablespoons low-sodium soy sauce
FOR THE PORK CHOPS:
6 extra-lean pork loin chops, butterflied
1 3/4 cups Honey-Dijon Sauce (recipe follows)

In a shallow dish, pie plate or plastic sealable bag, combine all the marinade ingredients. Add the pork chops and marinate at least 1 hour.

WHEN READY TO COOK:
Preheat the oven to 350 degrees.

Remove the pork chops from the marinade and reserve the marinade.

Spray a nonstick skillet with nonstick cooking spray and place it over medium heat. Add the marinated pork chops and brown on all sides.

Place the browned chops in a baking dish and pour in the reserved marinade.

Bake for 25 to 35 minutes or until the chops are cooked thoroughly.

Remove from the oven and glaze each pork chop with 1/2 cup of the Honey-Dijon sauce.

HONEY-DIJON SAUCE

1 1/2 cups chicken stock
1/2 cup Dijon mustard
1/2 cup honey
1 tablespoon paprika
1 tablespoon cornstarch
1/4 cup white wine

Combine chicken stock, Dijon mustard, honey and paprika in a saucepan. Bring to a boil, reduce heat and simmer 15 minutes.

Dissolve cornstarch in white wine. Add to sauce and cook briefly until thickened; keep warm. Refrigerate leftovers.

Servings: 6
Adapted from source: Skinny Sauces & Marinades by Erica Levy Klein