I haven't done a meal of the week in awhile. Here is the one I did tonight. It turned out good. Only one problem -- I was in a hurry and didn't measure. I think I could have used a little more cider vinegar next time. Well, next time I will measure.
Prep time: 5 minutes
Cook time: 8 minutes
15 minutes marinate time and 3 minutes stand time extra
4 (6-oz.) boneless pork chops
2 tbsp. Dijon mustard
2 tbsp. olive oil
1/2 cup cider vinegar
2 garlic cloves, minced
2 tsp. chopped fresh thyme leaves
1. Place chops in a large resealable plastic bag. For the marinade, in a small bowl combine mustard, oil, vinegar, garlic and thyme; mix well. Pour marinade over chops; seal bag and turn to coat. Refrigerate 15 minutes to 1 hour, turning bag occasionally.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350*F to 400*F). Remove chops from marinade; discard marinade. Season chops with salt and pepper to taste. Grill 4 minutes per side or until an instant-read thermometer registers 145*F. Transfer to a platter; let stand 3 minutes before serving.
Per serving: 190 calories, 7g fat, 1.5g saturated fat, 80mg cholesterol, 170mg sodium, 1g carbohydrate, 0g total sugars, 0g added sugars, 29g protein.
Make it a meal: Serve with a spinach salad and grilled corn on the cob.