Pork Chops with Lemon/Soy Glaze
Total time: 30 minutes
This has a piquant sauce: dark, spicy, salty, sour, wonderful. The pork chops I use are thin, about 3/8" (3/4cm). If yours are thicker increase cooking time to 15 minutes.
Ingredients:
- 2 - 4 boneless pork chops, 350gr, 12.5oz boneless top loin chops
- 1 small onion chopped, 88gr, 3.1oz
- 1 clove garlic, minced, 3gr, .1oz
- 1/4 cup soy sauce, 64gr, 2.3oz
- 1/4 cup lemon juice, 60gr, 2.1oz
- 1/4 cup beef or chicken stock, 56gr, 2oz beef
- 2 tbs tomato paste, 30gr, 1oz
- 1 tbs fresh, minced ginger or 1/2 tsp dried, ground ginger
- 2 tsp olive oil, 9gr, .32oz
- 1 tbs cornstarch (or thickener of choice) dissolved in 1 1/2 tbs water, 8gr, .28oz
Instructions:
- Combine soy sauce, lemon juice, stock and tomato paste in a dish.
- Add pork chops turning to coat and allow to marinate.
- Sauté onion, garlic and ginger in oil in large frying pan over medium heat.
- Add pork chops (reserving marinade) and brown - pushing onion mixture to sides of pan to prevent burning.
- Add reserved marinade and cook, covered 8 - 10 minutes longer or until done.
- Remove chops from pan.
- Thicken pan juices by adding cornstarch mixture and stirring well.
- Pour over chops and serve.
---------------------------------------------------------
| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 763 / 381.05 Total Carbohydrates: 28 / 14 Dietary Fiber: 3.5 / 1.75 Total Fat: 33 / 16.5 Saturated Fat: 10 / 5 Cholesterol: 234 / 117 Protein: 84 / 42 Calcium: 74 / 37 Sodium: 4222 / 2111 |
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/
