Trim excess fat from chops.
Place between 2 sheets of heavy-duty plastic wrap and
flatten to 1/4-inch thickness with mallet or bottom of
saucepan. Spread mustard on both sides of chops.
Combine flour and ginger; stir well. Dredge pork
chops with flour mixture.
Coat a large nonstick skillet with vegetable spray.
Add oil, and heat over medium -high heat. Cook chops
3 minutes on each side or until nicely browned.
Combine maple syrup amd pecans; spoon over pork chops.
Cover and simmer 4 minutes or until chops are tender.
Nutritional info per serving: 253 cal; 34g pro, 7g
carb, 9g fat(34%) Exchanges: .4 bread, 4.2 meat, .7 fat
Source: Miami Herald, 2/29/96
formatted by Lisa Crawford, 3/16/96
