Pork Chops with Glazed Carrots Pork Chops with Glazed Carrots

Pork Chops with Glazed Carrots Image by: Pork Chops with Glazed Carrots Author: Canadian Living

Serve with Whole Wheat Couscous,

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2004



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.

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

  • Sodium 392 mg
  • Protein 24 g
  • Calories 368.0
  • Total fat 20 g
  • Cholesterol 61 mg
  • Saturated fat 4 g
  • Total carbohydrate 25 g


  • Iron 16.0
  • Folate 13.0
  • Calcium 7.0
  • Vitamin A 364.0
  • Vitamin C 10.0
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Lunch & Dinner

Pork Chops with Glazed Carrots