| 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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