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Pork Chops with Balsamic Sauce and Mashed Sweet Potatoes

By The Canadian Living Test Kitchen

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Pork Chops with Balsamic Sauce and Mashed Sweet Potatoes

Pork Chops with Balsamic Sauce and Mashed Sweet Potatoes
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 385
pro 24 g
total fat 16 g
sat. fat 4 g
carb 35 g
fibre 3 g
chol 66 mg
sodium 231 mg
% RDI: -
calcium 6
iron 14
vit A 223
vit C 42
folate 10

Sweet potatoes are low on the glycemic index, which is a classification of carbohydrate foods according to their effect on blood sugar levels. This means the potatoes take a long time to digest, causing blood sugar to rise more slowly — a good thing for people with diabetes.

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 tsp dried Italian herb seasoning
  • Pinch salt
  • 4 pork loin centre chops
  • 2 tbsp balsamic vinegar
  • 1 tsp cornstarch
  • 3/4 cup sodium-reduced chicken stock
  • Mashed Sweet Potatoes Recipe

Preparation

In small bowl, mix together oil, Italian seasoning and salt ; brush over chops. In nonstick skillet, fry chops over medium-high heat until browned and just a hint of pink remains inside, about 4 minutes per side. Transfer to plate; keep warm. Drain off any fat in pan.

Add balsamic vinegar to pan; simmer over medium heat for 30 seconds. Whisk cornstarch into stock; add to pan and bring to boil, stirring and scraping up any brown bits. Reduce heat and simmer until thickened, about 1 minute. Return chops and any juices to pan; heat through, turning to coat. Serve with mashed sweet potatoes.

Source : Canadian Living Magazine: March 2006

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