Breakfast
Cider-Glazed Pork Chops
This entrée is often served with cornbread stuffing, which complements the cider glaze nicely, and which you can also lighten up. You usually use chicken broth to replace half of the amount of butter or fat normally used to make any bread stuffing.
Makes 4 servings
4 sirloin pork chops (about 1 1/3 pounds), trimmed of visible fat; the thickness can range from 1/2 inch thick to 3/4 inch.
Freshly ground pepper
Salt (optional)
1 1/2 teaspoons olive oil (canola oil can be used)
1 cup apple cider (sparkling cider can be used)
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
1/4 teaspoon ground mustard (add a pinch or two more to taste if desired)
- Pat pork chops dry with paper towels. Season each side with a sprinkling of pepper and salt if desired. Heat oil in a large nonstick frying pan or skillet over medium-high heat until just hot then add pork chops and brown both sides (around five minutes if your pork chops are around 1/2-inch thick).
- Stir cider and brown sugar together in 2-cup measure and add to the frying pan. Reduce heat to LOW and simmer the pork chops, uncovered, turning the chops after a minute, until the meat is almost cooked through but not quite (about two minutes). Remove pork chops to a plate with a fork.
- Add the vinegar and ground mustard to the frying pan juices and bring to a boil (over medium heat), scraping up any brown bits on the bottom of the pan with a spoon or spatula. Continue to cook until the glaze mixture is reduced to about 1/3 cup (two to three minutes).
- Turn off heat. Place the pork chops back in the frying pan along with any juices that formed on the bottom of the plate. Flip chops over to coat both sides with the cider glaze, cover frying pan and let sit for a minute or two to blend flavors. Check thickest part of the pork chop to check for desired doneness and serve.
.8 g polyunsaturated fat, 91 mg cholesterol, 0 g fiber,
72 mg sodium. Calories from fat: 32 percent.
Omega-3 fatty acids = 0 g, Omega-6 fatty acids = .8 g
