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Add a photoServings: 6
Ingredients
- 1/4 c. honey
- 1/4 c. white wine
- 3/4 tsp grnd black pepper
- 2 Tbsp. low-sodium soy sauce
- 24 ounce pork loin chops extra-lean butterflied (4 ounces per serving) Nonstick cooking spray
- 1 1/2 c. fat-free chicken broth low salt
- 1/2 c. Dijon-style mustard
- 1/2 c. honey
- 2 Tbsp. shallots chopped
- 1 Tbsp. paprika
- 1 Tbsp. cornstarch
- 1/4 c. white wine
Directions
- In a shallow dish, pie plate or possibly plastic sealable bag, combine all the marinade ingredients. Add in the pork chops and marinate at least 1 hour.
- Preheat the oven to 350 degrees. Remove the pork chops from the marinade and reserve the marinade. Spray a nonstick skillet with nonstick cooking spray and place it over medium heat. Add in the marinated pork chops and brown on all sides. Place the browned chops in a baking dish and pour in the reserved marinade. Bake for 25 to 35 min or possibly till the chops are cooked thoroughly. Remove from the oven and glaze each pork chop with 1/2 c. of the Honey-Dijon sauce. To make the sauce: In a medium saucepan, combine the chicken stock, Dijon-style mustard, honey, shallots and paprika. Bring to a boil, then reduce the heat and simmer 15 min. In a small bowl, dissolve the cornstarch in the white wine. Add in to the sauce to thicken, then simmer another 5 min.
- Makes 6 servings.
- Recipe from "Skinny Sauces & Marinades," by Erica Levy Klein (Surrey
- extra lean pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 50 | 19% |
| Total Fat 5.58g | 7% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 363mg | 15% |
| Potassium 353mg | 10% |
| Total Carbs 39.1g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 35.24g | 23% |
| Protein 13.75g | 22% |
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