| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Odia |
Lowfat, Zodiac |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Honey |
| 1/4 |
c |
White wine |
| 3/4 |
t |
Ground black pepper |
| 2 |
T |
Low-sodium soy sauce |
| 24 |
oz |
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 |
T |
Shallots, minced |
| 1 |
T |
Paprika |
| 1 |
T |
Cornstarch |
| 1/4 |
c |
White wine |
INSTRUCTIONS
In a shallow dish, pie plate or plastic sealable bag, combine all the
marinade ingredients. Add 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 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
minutes or until the chops are cooked thoroughly. Remove from the oven
and glaze each pork chop with 1/2 cup 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 minutes. In a small bowl, dissolve
the cornstarch in the white wine. Add to the sauce to thicken, then
simmer another 5 minutes. Makes 6 servings. ~ Recipe from "Skinny
Sauces & Marinades," by Erica Levy Klein (Surrey Books Inc., $12.95).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC
and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23,
97. MC estimates: 30.8% CFF; 350 cals, 12.2 g fat. Reduce the fat by
buying extra lean pork. Recipe by: Skinny Sauces & Marinades Posted to
Digest eat-lf.v097.n108 by PATh <phannema@wizard.ucr.edu> on Apr 23,
1997
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