1/2
c. (125 mL) all-purpose flour
1/2 tsp. (3 mL) seasoning salt
4 medium pork loin chops
1 Tbsp. (15 mL) Western Family Canola Oil
1/3 c. (75 mL) Western Classics Australian Blue Gum Honey or Traditional
Honey
1/3 c. (75 mL) slivered almonds, toasted*
*Toast
almonds on a baking sheet in a preheated 350°F (180°C) oven
for 8-10 minutes.
In small dish, season flour with seasoning salt. Trim fat from chops.
Coat pork chops in flour mixture. In large skillet, heat oil over medium-high
heat. Add pork and cook until browned on both sides. Reduce heat to
medium. Cover and cook 12-15 minutes or until pork is no longer pink.
Add water to pan if necessary to prevent drying out. Remove from pan
and set aside; keep warm. To pan drippings, add honey and slivered almonds.
Stir until heated thoroughly. Pour honey sauce over chops and serve.
Our Nutritionist's Comments:I like to complete this meal with whole-wheat
couscous and coleslaw. To save even more time, use a prepared coleslaw
mix and Western Family Creamy Cucumber dressing.
Makes 4
servings.
