| 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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