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Pork Chops with Glazed Carrots

By The Canadian Living Test Kitchen

Tested till perfect

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Pork Chops with Glazed Carrots

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 368
pro 24 g
total fat 20 g
sat. fat 4 g
carb 25 g
fibre 5 g
chol 61 mg
sodium 392 mg
% RDI: -
calcium 7
iron 16
vit A 364
vit C 10
folate 13

Serve with Whole Wheat Couscous,

Ingredients

  • 4 bone-in pork loin chops, (1-1/4 lb/625 g)
  • 1/2 tsp dry mustard
  • 1/4 tsp each of salt and pepper
  • 1 tbsp vegetable oil
  • 8 carrots, (1 lb/500 g)
  • 2 minced cloves of garlic
  • 1/2 cup chicken stock
  • 2 tbsp wine vinegar
  • 2 tbsp hot pepper jelly
  • 1/3 cup chopped pecans
  • 1 tbsp minced fresh parsley

Preparation

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.

Source : Canadian Living Magazine: September 2004

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