Cider-Sage Pork Chops
17 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 246 |
| pro | 22 g |
| total fat | 16 g |
| sat. fat | 4 g |
| carb | 3 g |
| fibre | trace |
| chol | 65 mg |
| sodium | 287 mg |
| potassium | 375 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 8% |
| vit A | 1% |
| vit C | 3% |
| folate | 3% |
Suggested Recipes
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2 tbsp (25 mL) extra-virgin olive oil
4 bone-in pork loin centre chops
Half onion, minced
2 cloves garlic, minced
1 tsp (5 mL) crumbled dried sage
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) cider vinegar
1/2 cup (125 mL) sodium-reduced chicken broth
1 tbsp (15 mL) chopped fresh parsley
1/2 tsp (2 mL) Dijon mustard
Preparation:
In large skillet, heat half of the oil over medium-high heat; brown chops. Transfer to plate. Drain fat from pan. Add remaining oil to pan; cook onion, garlic, sage, salt and pepper until softened, about 3 minutes. Stir in vinegar; boil until no liquid remains, about 30 seconds.
Add broth, 1/2 cup (125 mL) water and chops; bring to boil. Reduce heat, cover and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, 10 minutes. Transfer to plate. Boil sauce until reduced to 1/2 cup (125 mL), 5 to 7 minutes. Whisk in parsley and mustard. Spoon over chops.
Add broth, 1/2 cup (125 mL) water and chops; bring to boil. Reduce heat, cover and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, 10 minutes. Transfer to plate. Boil sauce until reduced to 1/2 cup (125 mL), 5 to 7 minutes. Whisk in parsley and mustard. Spoon over chops.
Tags:
Meat-Pork; Vegetables; Make It Tonight; Skillet; Main Course; Pork; Onions; Garlic; Parsley; Dijon mustard;
Source
Canadian Living Magazine: October 2009
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