Pork Cutlets with Mustard and Dill

Ingredients:

• 1 Tbs. Dijon mustard
• 1 Tbs. chopped fresh dill
• 2 cloves garlic, chopped
• 1 Tbs. olive oil
• 4 thin boneless pork chops, 4 oz. each
• 3 Tbs. unseasoned bread crumbs
• 1 can (14 1/2 oz.) reduced-sodium chicken broth
• 3 cloves garlic, peeled and smashed
• 1 lb. small potatoes about 1 inch in diameter
• 1 lb. Japanese eggplant, cut into 2x1 inch pieces
• 1/2 lb. baby carrots
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Directions:

1. Heat oven to 400*F.  Coat a baking dish with nonstick cooking spray.
2. In a small bowl, combine mustard, dill, garlic and olive oil.  Place pork chops in a prepared dish and spread tops with an equal amount of mustard and dill mixture.  Sprinkle bread crumbs over each chop.  Bake at 400*F for 15 minutes or until internal temperature registers 145*F.  Place under broiler for 1 minute, if desired, until browned.
3. Meanwhile, place broth, garlic and potatoes in a large pot, cover and bring to a boil.  Reduce heat to a medium and simmer for 8-10 minutes, stirring occasionally, or until vegetables are tender.  Serve pork with vegetables.

Yield:  4 servings

Nutritional facts:

• 333 cal
• 7g fat (1g sat)
• 30g protein
• 38g carb
• 8g fiber
• 740mg sodium
• 62mg cholesterol