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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains 4 Servings

INGREDIENTS

1 tb Vegetable oil (I used Olive oil since that is all I have)
2 Cloves garlic, minced
1 Teaspoong minced fresh ginger or 1/4 teaspoon ground ginger
4 Boneless center-cut pork chops (4 ounces each), trimmed
1/3 c Reduced-sodium chicken broth, divided (I used bullion)
2 c Broccoli flowerets
1 tb Dijon-style mustard
1 tb Red-wine vinegar
2 ts Honey
1/4 ts Black pepper
1 ts Sesame seeds, toasted

INSTRUCTIONS

Source: Healthy Meals in Minutes Prep Time: 10 minutes Cook Time: 30
minutes
1. In large nonstick skillet, heat oil over medium-high heat. Add garlic
and giner; cook, stirring, for 1 minute. Add pork shops; cook, turning once
until browned on both sides, about 4 minutes.
2. Add 1/4 cup of broth and cover. Reduce heat to low; cook until pork
chops are cooked through and no longer pink, about 20 minutes. Transfer
pork chops to serving plates; cover to keep warm.
3. Meanwhile, in a large saucepan, bring 2 inches of wate to a boil over
high heat. Place broccoli in a steamer backet in pan. Cover and steam until
broccoli is tender, about 5 minutes.
4. Combine remaining broth, mustard, vinegar, honey, and pepper. Mix well.
5. Add broth mixture to skillet. Increase heat to high. Cook until
thickened, about 5 minutes. Arrange broccoli on plates with pork chops.
Spoon sauce over pork chops. Sprinkle broccoli with sesame seeds. Serve
immediately.
Per serving: Calories 229 (45% from fat) Posted to EAT-L Digest by Lisa
Whittington <wildrose@COMMUNITY.NET> on Jul 8, 1997

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