Combine mustard and honey, olive oil, thyme, salt, and pepper. Brush 3/4 of mustard mixture over both sides of pork chops. Place in a baking dish; bake at 450 degrees for 10 minutes. Add remaining mustard mixture to pork chops and bake for another 5-10 minutes until done.
Serve with sugar snap peas, broccoli and a jacket potato
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 181 (31%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 137.3mg||42 %|
|Sodium 247.9mg||9 %|
|Potassium 1793.8mg||47 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 41.6g|
|Protein 49.1g||70 %|
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Calories per serving: 577
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