Cider Vinegar-&-Molasses-Glazed Pork Chops
Serve these chops, dripping with sauce, on whole-wheat rolls for a Southern-style sandwich, or serve on a plate with some coleslaw and beans. A tall glass of minty iced tea will balance out the tangy sauce.
From EatingWell: EatingWell Serves Two
Yield: 2 servings
Active Time: 20 minutes
Total Time: 20 minutes
- 1 teaspoon extra-virgin olive oil
- 2 thin-cut boneless pork chops, (8 ounces), trimmed of fat
- 1 shallot, finely chopped
- 1/2 jalapeno pepper, seeded and finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons molasses
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon reduced-sodium soy sauce
- Heat oil over medium-high heat in a medium skillet. Add pork, and cook until browned and no longer pink in the middle, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add shallot, jalapeno and garlic; cook, stirring often, until slightly softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 2 to 4 minutes. Return the pork and any accumulated juices to the pan and turn to coat with sauce. Serve the pork with the sauce.
Nutrition Per serving:
262 calories; 9 g fat (3 g sat, 5 g mono); 65 mg cholesterol; 19 g carbohydrates; 25 g protein; 0 g fiber; 245 mg sodium; 693 mg potassium.
Nutrition Bonus: Selenium (60% daily value), Potassium (20% dv), Magnesium (19% dv).
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 3 lean meat