| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1/3 | c | Low sugar orange marmalade |
| 2 | tb | Dijon mustard |
| 4 | Pork rib chops (cut 3 per pound) | |
| 4 | bn | Green onions |
INSTRUCTIONS
Recipe contributed by Rachel Rudel, RD, from her acclaimed cookbook "Cooking Healthy & Fast." In a small saucepan mix marmalade and mustard. Stir over medium heat until marmalade is melted. Set aside. Trim all fat from chops. Place chops on rack of broiler pan or use the outdoor barbecue. Broil about 4 inches from the heat for 6 minutes. Turn chops and broil for 2 more minutes. Spoon half of the glaze over chops; broil 4 to 5 minutes more, or until chops are no longer pink. Meanwhile, slice onions diagonally into 1-inch pieces. Spray a skillet with non-stick coating and stir-fry onions 2 minutes until crisp-tender. Stir in remaining glaze and heat thoroughly. Serve over chops. NUTRITIONAL INFORMATION per serving: 220 Calories; 8g Fat; 71mg Cholesterol; 293mg Sodium; Dietary Exchanges: 2/3 Fruit; 3 lean meat Posted to Recipe Page 27 October 96 Date: Sun, 27 Oct 1996 14:57:32 +0500 From: Gourmet Connection <capco@norwich.net>
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