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 jalapeño,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

Eating Well

Tempt My Tummy

Tues at Table
Tasty Tues
Foodie Friday