Easy chop dinner

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon 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
⅓ cup Reduced-sodium chicken broth, divided (I used bullion)
2 cups Broccoli flowerets
1 tablespoon Dijon-style mustard
1 tablespoon Red-wine vinegar
2 teaspoons Honey
¼ teaspoon Black pepper
1 teaspoon Sesame seeds, toasted

Directions

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 ¼ 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@...> on Jul 8, 1997

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