Citrus and pork complement each other in this very easy-to-make recipe.

Makes 4 servings
Cooking time: 10 minutes


  • 4 boneless loin pork chops (each 100 g) 4
  • ¼ cup  orange juice  50 mL
  • 1 tsp  Dijon mustard  5 mL
  • 1 tsp  liquid honey  5 mL
  • ½ tsp  each dried thyme and tarragon  2 mL
  • ½ tsp  freshly ground pepper  2 mL 


  1. Trim fat from chops and discard. In non-stick skillet over medium heat, brown chops, turning once, for 5 minutes.
  2. In small bowl, combine orange juice, mustard, honey, thyme, tarragon and pepper; pour over chops. Cover and cook for 5 minutes or until just a hint of pink remains inside chops. 


Canada’s Choice per Serving: 3 Meat & Alternatives

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011,

Nutritional Information

Per Serving
(¼ of recipe)
Calories 149
Total Fat 4 g
Saturated Fat 1 g
Sodium 80 mg
Carbohydrates 4 g
Fiber 0 g
Protein 23 g

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