Tuesday, February 26, 2013

Autumn Glazed Pork Chops

These simple boneless pork chops came to life with the addition of the apple cider they were simmered in and in the sauce they finished cooking in.  The combination of cranberry sauce, honey, orange juice concentrate and a little spice was the perfect blend to perk up the pork.  Our sides were oven roasted cauliflower and a baked sweet potato.



Autumn Glazed Pork Chops
Makes 2 servings

2 boneless pork loin chops, 3/4-inch thick
1/8 teaspoon ground black pepper
2 tablespoons apple cider (or juice)
1/4 cup whole cranberry sauce
1 tablespoon honey
1 tablespoon orange juice concentrate, frozen
1/8 teaspoon ground ginger
dash of ground nutmeg

Spray a nonstick skillet with nonstick coating.  Heat over medium-high heat.

Sprinkle both sides of chops with pepper.  Brown chops on each side in hot skillet.  Add apple cider.  Cover tightly; cook over low heat for 5-6 minutes or until chops are just done.  Drain off juices.

In a small bowl, combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg.  Pour over chops.  Cook for 1-2 minutes, until heated through.


Slightly adapted from Jillian Michaels

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