I tried this for dinner last night. I served it with a stirfry of mushrooms and orange peppers over jasmine rice. Quite tasty!
HONEY AND SPICED PORK CHOPS
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine first 5 ingredients in a bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.
Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon glaze)
CALORIES 321 (34% from fat); FAT 12.1g (sat 4.1g,mono 5.5g,poly 0.9g); IRON 1.3mg; CHOLESTEROL 92mg; CALCIUM 50mg; CARBOHYDRATE 18.7g; SODIUM 557mg; PROTEIN 34g; FIBER 0.3g
Cooking Light, JANUARY 2002
HONEY AND SPICED PORK CHOPS
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine first 5 ingredients in a bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.
Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon glaze)
CALORIES 321 (34% from fat); FAT 12.1g (sat 4.1g,mono 5.5g,poly 0.9g); IRON 1.3mg; CHOLESTEROL 92mg; CALCIUM 50mg; CARBOHYDRATE 18.7g; SODIUM 557mg; PROTEIN 34g; FIBER 0.3g
Cooking Light, JANUARY 2002