8 6 ounces boneless pork loin chops, about 1 inch thick
1/2 cup bottled Italian salad dressing
8 wooden skewers or dowels 8x1/4 inch thick
Honey mustard or bottled barbecue sauce
Place chops in a resealable plastic bag set in a shallow dish. Pour salad dressing over chops.; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally.
Meanwhile, preheat oil to 350 degrees F. Drain chops, discarding marinade. Insert a wooden skewer into a short side of each chop. Fry the chops, half at a time, for 5 to 8 minutes or until 160 degrees F. (To test for doneness, carefully remove one chop from the hot oil. Insert an instant-read thermometer into side of chop.) Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Remove chops from hot oil and drain on wire racks. Serve chops with honey mustard. Makes 8 chops.
Per Serving: cal. (kcal) 344, Fat, total (g) 19, chol. (mg) 93, sat. fat (g) 5, carb. (g) 3, Monosaturated fat (g) 8, fiber (g) 0, pro. (g) 37, vit. A (IU) 0, vit. C (mg) 1, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 243, Potassium (mg) 576, calcium (mg) 10, iron (mg) 1, Lean Meat () 5, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet