Saturday, April 10, 2010
Strawberry Pork Chops
Lyd's Tip: You totally have "raspberry vinaigrette" hanging around, right. (Please sense my sarcasm, and sorry to offend if you do.) Oh, not one of you staples. :) Never fear, here is my trick... you probably have raspberry jam... or some kind of preserve (nod you head, yes) Ok, good. Just substitute about 1/3-1/2 cup of jam, 1/4 cup cider vinegar, and about 1/4 cup water for diluting. Whisk well, an vwallah... no fancy vinaigrette... NO PROBLEMO! :)
Strawberry Pork Chops (Taste of Home)
3/4 cup raspberry vinaigrette
2 tablespoons chopped green onion
1 tablespoon brown sugar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
2 teaspoons dried rosemary, crushed
1/2 to 1 teaspoon pepper
4 bone-in pork loin chops (1 inch thick and 6 ounces each)
1 tablespoon canola oil
2 cups sliced fresh strawberries (1/4-inch slices)
In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops.
In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until browned. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear.
Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops. Yield: 4 servings.
Nutrition Facts: 1 pork chop with 2 tablespoons sauce (prepared with fat-free raspberry vinaigrette) equals 365 calories, 18 g fat (5 g saturated fat), 83 mg cholesterol, 259 mg sodium, 25 g carbohydrate, 2 g fiber, 28 g protein.