Serve with Whole Wheat Couscous,
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2004
- 4 pork loin chops (1-1/4 lb/625 g)
- 1/2 teaspoon dry mustard
- 1/4 teaspoon each of salt and pepper
- 1 tablespoon vegetable oil
- 8 carrots (1 lb/500 g)
- 2 minced cloves of garlic
- 1/2 cup chicken stock
- 2 tablespoons wine vinegar
- 2 tablespoons hot pepper jelly
- 1/3 cup chopped pecans
- 1 tablespoon minced fresh parsley
Trim fat from pork; slash edges at 1/2-inch (1 cm) intervals. Sprinkle with dry mustard and pinch each of the salt and pepper.
In nonstick skillet, heat oil over medium-high heat; fry chops, turning once, until browned and just a hint of pink remains inside, about 8 minutes. Transfer to plate; cover and keep warm. Skim fat from skillet.
Meanwhile, thinly slice carrots. Add carrots, garlic, chicken stock, vinegar and remaining salt and pepper to pan; bring to boil. Cover and reduce heat to medium; simmer for 6 minutes. Uncover and boil over high heat, tossing occasionally, until carrots are tender and liquid is almost evaporated, about 4 minutes.
Stir in hot pepper jelly; cook, turning carrots, until glazed and jelly is melted. Stir in nuts and parsley. Serve with chops.
Nutritional facts <b>Per serving:</b> about
- Sodium 392 mg
- Protein 24 g
- Calories 368.0
- Total fat 20 g
- Cholesterol 61 mg
- Saturated fat 4 g
- Total carbohydrate 25 g
- Iron 16.0
- Folate 13.0
- Calcium 7.0
- Vitamin A 364.0
- Vitamin C 10.0