Friday, May 14, 2010

Cider Vinegar Molasses Glazed Pork Chops

1 teaspoon extra-virgin olive oil
2 thin-cut boneless pork chops, (8 ounces), trimmed of fat
(I had 3 chops on hand so that is what I cooked)
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.

Mix jalapeƱo,garlic, molasses, 
vinegar, mustard and soy sauce  

Bring to a simmer 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. 

Pour sauce over pork and serve

Makes 2 servings

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
adapted from


  1. Those porkchops look delish!!

  2. Wow, those flavors sound delicious together!

  3. Yum! I recently made a very similar sauce for a tenderloin, so good!

  4. I love to find different ways to make pork chops. This sounds utterly delish! Thanks so much for sharing the recipe!


  5. These sound great and I just took some chops out of the freezer :D Just found you on Foodie much fun! I didn't post this week so checking our everyone else's posts for some food mojo!