Honey Ginger Pork Chops
Serve with Long-Grain Rice and Asian Brussels Sprouts Toss (see recipes below).
Servings: 4
Ingredients:
Honey Ginger Pork Chops
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 207 |
| pro | 22 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 5 g |
| fibre | trace |
| chol | 58 mg |
| sodium | 711 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| vit C | 3% |
| folate | 4% |
Suggested Recipes
-
1 tbsp (15 mL) vegetable oil
4 pork loin chops, 1/2 inch (1 cm) thick, trimmed
3/4 cup (175 mL) chicken stock
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) rice vinegar
2 cloves garlic, minced
1 tsp (5 mL) minced gingerroot
1 tsp (5 mL) liquid honey
1 green onion, chopped
Preparation:
In nonstick skillet, heat oil over medium-high heat; fry pork chops, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Transfer to plate; keep warm.
Meanwhile, in small bowl, combine stock, soy sauce, cornstarch, vinegar, garlic, ginger and honey. Add to pan and bring to boil; reduce heat to medium and cook until thick enough to coat back of spoon, about 2 minutes.
Return pork and any accumulated juices to pan, turning to coat with sauce. Sprinkle with green onion.
Additional Information
-
Variation:
Honey Ginger Chicken: Use 4 boneless skinless chicken breasts instead of the pork chops; increase cooking time by 4 to 6 minutes and cook until chicken is no longer pink inside.Vegetable toss: Broccoli and brussels sprouts make nutritious side dishes. Cut 1 bunch broccoli into small pieces. Or cut 1 lb (500 g) brussels sprouts in half. Cook in boiling salted water until broccoli is tender-crisp, 3 minutes, or brussels sprouts are tender, 5 minutes.
Garlic Toss: In skillet, heat 1 tbsp (15 mL) vegetable oil over medium heat. Cook 2 cloves garlic, minced, and cooked broccoli or brussels sprouts until hot. Add 1/4 tsp (1 mL) each salt and pepper.
Asian Toss: In skillet, heat 1 tbsp (15 mL) vegetable oil over medium heat. Cook 1 tsp (5 mL) minced gingerroot; 1 clove garlic, minced; and cooked broccoli or brussels sprouts until hot. Stir in 1 tbsp (15 mL) oyster sauce and 1/4 tsp (1 mL) pepper.
Tags:
Dinner Club; Main Course; Meat-Pork; Skillet; Make It Tonight;
Source
Canadian Living Magazine: October 2002
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