Recipe: Dijon Pork Chops, Garlic Carrots, Mini Cheese Biscuits

DIJON PORK CHOPS

3 tbsp dijon mustard
6 boneless pork loin chops (1 1/2 lb and 3/4 inch thick)
1/3 cup seasoned bread crumbs
dash pepper

Spread mustard on both sides of pork chops. Place in a greased shallow 2 quart baking dish. Combine crumbs and pepper; press onto top and sides of chops. Bake, uncovered at 375 for 20 to 25 minnutes or until meat juices run clear and topping is lightly browned.

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GARLIC CARROTS

1lb baby carrots
2 garlic cloves, minced
1 to 2 tbsp olive or canola oil
1/4 cup hot water
1/2 tsp salt
1/4 tsp dried thyme
Dash pepper

In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat, cover and cook for 8 to 12 minutes or until carrots are tender.

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MINI CHEESE BISCUITS

2 cups biscuit baking mix
1/2 cup shredded cheddar cheese
2 garlic cloves, minced
2/3 cup milk
2 tbsp butter or margarine, melted
1/4 tsp garlic powder

In a bowl, combine biscuit mix, cheese nad garlic. With a fork, stir in milk just until moistened. Drop by rounded tbsp onto a lightly greased baking sheet. BAke at 450 for 9 to 11 minutes or until golden brown. Combine butter and garlic powder, brush over biscuits.