Today's lunch was pork chop with a mustard cream sauce with a side of parmesan broccoli. I have to say, I was quite pleased with the way this dish turned out. The marinade gave the meat a lovely balance of sweet and heat, and scoring the meat really let it infuse all the way through the chop. Delish.
So, I scored and marinated the 3 pork chops for a day in a mix of ½ C apple juice, 2 Tbsp whole grain mustard, and 1 Tbsp honey. Then I grilled them in the Forman. Simple. For the sauce, I just mixed 1½ Tbsp whole grain mustard, about ¼ C of 5% cream, salt and pepper to taste, and heated it through in a small saucepan.
For the side, I peeled 2 broccoli stalks and cut them into florets. I also cut the stalks into small cubes - about 1/2 inch pieces. They were boiled for about 3 minutes, until tender, and dressed with a little butter, lemon juice and freshly grated parmesan cheese.