Recipe - Easy Pork Chops With Dill

8 Boneless pork chops; lean
(thick ones)
3 tablespoon Dried dillweed
3 tablespoon Spicy mustard; or dijon
4 tablespoon Dark brown sugar
Three fourths cup White wine
Large Lemon; cut or sliced up

Remove all visible fat from pork chops. Spray Pam or other veg. spray on
bottom of skillet (or you can sprinkle salt on the bottom, if you prefer)
Fry pork chops until wellbrowned on both sides. Blend together brown
sugar, mustard and dillweed. Spread brown sugar mixture over top of pork
chops. Place slices of lemon on top of each pork chop. Slowly pour in wine.
Cover frying pan and simmer for 5060 minutes. Check every 5 minutes to
assure there is enough liquid left in pan after they have cooked about 30
minutes. Serve immediately. Alcohol content of wine will burn off. Judy
Garnett, Raleigh, NC pjxg05a

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini