Protein lovers – this lean and easy pork recipe is the perfect blend of tangy and savory!

By: Jodie Shield, RDN

Is pork really the other white meat? Nope. Technically it’s red meat. But like chicken, pork is a lean source of protein, especially compared to years ago. That’s because nowadays, farmers use better and healthier feeding practices. How do I know? For the second year in a row, I am proud to be part of the Illinois Farm Families Watch Us Grow program. Farmers are opening their doors throughout the year to city moms to give them a behind the scenes look at how they grow their crops and raise livestock. This year the city moms will be visiting a hog farm, corn and soybean farm, dairy farm, and beef farm. You can follow their farm to fork adventures on their blog. And to support their efforts, I will be sharing some of my favorite easy and healthy recipes to go along with each stop on their tour. I’m also adding these recipes to my app Time To Eat Healthy.

In March the city moms visited the Gould family farm in Maple Park, IL to observe how pork livestock is cared for.  In honor of their visit, here is one of my family’s favorite pork recipes Three Mustard Pork Chops – sweet and tangy. Super easy, too, as you can broil the chops in the oven or cook them outside on the grill.

Three-Mustard pork Chops

4 servings

Prep Time = 5 minutes

Marinating time: 4 hours or overnight

Cooking Time = 10 minutes



  • 1/3 cup white wine vinegar
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mild yellow mustard
  • 1 tablespoon horseradish mustard
  • ¼ teaspoon dried dill weed
  • ¼ teaspoon dried basil
  • 4 (6-ounce) pork boneless loin chops, about ¾ inch thick
  • Salt, optional
  • Pepper, optional



  1. Mix vinegar, oil, mustards, dill and basil in a large plastic food bag. Add pork chops; seal bag and refrigerate 4 hours or overnight.
  2. Remove pork chops from marinade. Grill or broil, until cooked to internal temperature of 145 F° or as desired. Season with salt and pepper.

Nutritional Information per Serving: 266 calories, 37 grams protein, 0 grams carbohydrate, 12 grams fat, 4 grams saturated fat, 116 milligram cholesterol, 0 grams fiber, 96 milligrams sodium

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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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