Tangy Glaze Pork Chops
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 198 |
| pro | 25 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 0 |
| chol | 68 mg |
| sodium | 340 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 2 |
| vit C | 7 |
| folate | 4 |
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.
Ingredients
- 1/4 cup chopped fresh mint or basil
- 1 tsp grated lemon rind
- 2 tbsp lemon juice
- 2 tbsp pomegranate molasses or pomegranate syrup
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp granulated sugar
- 1/4 tsp hot pepper flakes
- 4 (bone in) pork loin chops, about 1-1/2 lb (750 g)
Preparation
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.
- Keywords : Main Course; Middle Eastern; Grill/Barbecue; Summer; Pork; Pomegranate; Molasses;
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