Serve with Long-Grain Rice and Asian Brussels Sprouts Toss (see recipes below).
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2002
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 711 mg
- Protein 22 g
- Calories 207.0
- Total fat 10 g
- Cholesterol 58 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
- Iron 9.0
- Folate 4.0
- Calcium 2.0
- Vitamin C 3.0