Hot and Sweet Glazed Pork Chops
Total time: 30 minutes
Fresh, chopped ginger adds a a better, sharper flavor than the powdered. Usually you can just break off a small piece.
Ingredients:
- 2 - 4 pork chops, 12oz total, 350gr, 12.5oz boneless top loin chops
- Marinade
- 1 tbs Dijon-style mustard, 15gr, .53oz
- 1/4 cup orange marmalade, 80gr, .28oz
- 1 tsp soy sauce, 5.3gr, .19oz
- 1 tbs sherry, substitute white wine, 15gr, .53oz
- 1/2 tsp powdered or 2 tsp fresh, chopped ginger 2- 4 slices, 1/8" thick, 5gr, .18oz
- 1 tsp garlic powder - or 2 cloves minced
Instructions:
- In small bowl whisk together the ingredients for the marinade - you need to use the whisk to break up the marmalade. Pour over chops and let marinate for 10 minutes (or longer...).
- Remove from marinade and cook on barbecue 10 - 15 minutes turning once or under broiler for 12 - 15 minutes turning once - or sauté in large skillet 10 - 15 minutes (you get the picture).
- Baste with any remaining marinade 1 minute before removing to give better glaze. In all cases it depends on thickness of the chops and test for doneness by slicing and peaking.
- Remove and serve.
---------------------------------------------------------
| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 779 / 389.5 Total Carbohydrates: 57 / 28.5 Dietary Fiber: 1 / .5 Total Fat: 25 / 12.5 Saturated Fat: 25 / 12.5 Cholesterol: 234 / 117 Protein: 76 / 38 Calcium: 66 / 16.5 Sodium: 642 / 321 |
General Technical Details and Disclaimer:
Note: Pork chops vary greatly in calories; this assumes top loin chops with fat trimmed but not completely removed. Center cut chops are higher; sirloin cut chops are lower.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
