Broiled Dijon pork chops '

Broiled Dijon pork chops '

2 boneless pork top loin chops,1 cut 11/4 to 11/2 inches thick

2 Tbs. red wine vinegar 1

2 Tbs. vegetable oil

1 tsp. snipped parsley

1 Tbs. Dijon-style mustard *

1/4 tsp. chopped chives

1/8 tsp. dried tarragon leaves ’

Combine vinegar, oil, mustard,' parsley, chives and tarragon in small' bowl; whisk until blended. Place' pork top loin chops on rack in broiler pan so surface of meat is 4-5 inches from heat. Brush chops with mus-1 tard mixture and broil 20 minutes,’ or to desired doneness, turning and' brushing with mustard mixture' once. Boneless pork loin chips will yield 4 (3 ounce) cooked, trimmedservings per pound. Total fat per’ serving: 20 g; Saturated fat per sev-’ ing: 5.2 g; Calories per serving: 285; Cholesterol per serving: 80mg.

Marinated steak j

11/2 lbs. flank steak, 1 inch thick,' all visible fat removed

Freshly ground pepper to taste ■

Marinade: 2 Tbs. acceptable vegetable oil

3 Tbs. tarragon or wine vinegar

1/2 c. dry red wine

3 cloves garlic, crushed

3 Tbs. minced fresh parsley

1 Tbs. chopped fresh oregano or 1 tsp. dried oregano

1 Tbs. chopped fresh tarragon or 1 tsp. dried tarragon

1 bay leaf

1/2 tsp. ground black pepper

Place steak in a baking dish. In a small bowl, combine ingredients for marinade. Pour over steak and turn to coat. Cover and refrigerate for at least 8 hours, turning occasionally.

Preheat broiler.

Remove steak from marinade, pat dry and sprinkle with additional freshly ground pepper. Broil 4-6 inches from heat 4-7 minutes on each side for medium-well-done, or 3-5 minutes on each side for medium-! rare. Slice thin diagonally across the ; ?rain. Serve warm. 3 ounces per; serving. Serves 6. Total fat per serv- ■ ng: 9.72 g; Saturated fat per serv-1 ng: 2.82 g; Calories per serving: 199; Cholesterol per serving: 72 mg. ;

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