Tangy Glaze Pork Chops

Author: Canadian Living

Add an eastern Mediterranean touch with pomegranate molasses or syrup, a staple of the Middle Eastern kitchen. It has a slightly bitter, fruity taste, with a consistency like molasses. If you can't find it, increase lemon juice to 1/4 cup (50 mL) and add 1 tbsp (15 mL) fancy molasses and 1/4 tsp (1 mL) bitters.

  • Portion size 4 servings

Ingredients

  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped basil
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons pomegranate syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon hot pepper flakes
  • 4 pork loin chops about 1-1/2 lb (750 g)

Method

In bowl, combine mint, lemon rind and juice, pomegranate molasses, salt, pepper, sugar and hot pepper flakes. Add pork chops, turning to coat. Cover and marinate in refrigerator for 30 minutes. (Make-ahead: Refrigerate for up to 4 hours.)

Reserving marinade, place chops on greased grill over medium-high heat; brush with marinade. Close lid and cook, turning once, for 8 to 10 minutes or until just a hint of pink remains inside.

Nutritional facts <b>Per serving:</b> about

  • Sodium 340 mg
  • Protein 25 g
  • Calories 198.0
  • Total fat 7 g
  • Cholesterol 68 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tangy Glaze Pork Chops

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