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
Those porkchops look delish!!
ReplyDeleteLooks delicious!
ReplyDeleteYum! I recently made a very similar sauce for a tenderloin, so good!
ReplyDeleteI love to find different ways to make pork chops. This sounds utterly delish! Thanks so much for sharing the recipe!
ReplyDelete:)
ButterYum
These sound great and I just took some chops out of the freezer :D Just found you on Foodie Friday...so much fun! I didn't post this week so checking our everyone else's posts for some food mojo!
ReplyDelete