RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2252
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| Recipe Name: |
Balsamic-Plum Glazed Pork Chops |
| Source: |
, January 2007 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-01-26
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.44
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Couscous and green beans complete the meal. |
| Comments: |
Port wine, plum preserves, and balsamic vinegar combine for the sweet and savory glaze. Serving size: 1 pork chop and about 1 tablespoon glaze
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Ingredients:
0.25 Cup port, ruby
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Directions:
Melt butter in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add pork to pan; cook 3 1/2 minutes on each side. Remove from pan.
Coat pan with cooking spray. Add shallots and garlic to pan; sauté 30 seconds. Add port and vinegar to pan; cook 30 seconds, stirring occasionally. Stir in remaining 1/4 teaspoon salt and plum preserves; cook for 30 seconds or until smooth, stirring constantly. Return pork to pan; cook 30 seconds or until desired degree of doneness, turning to coat. Sprinkle with parsley, if desired.
Nutritional Information
CALORIES 281(30% from fat); FAT 9.5g (sat 3.6g,mono 4.2g,poly 0.6g); PROTEIN 25.3g; CHOLESTEROL 71mg; CALCIUM 31mg; SODIUM 508mg; FIBER 0.1g; IRON 0.8mg; CARBOHYDRATE 20.5g |
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| Nutrition per Serving: |
| Calories: |
169 |
Total Carbs: |
2.0 |
Net Carbs: |
1.9 |
| Cholesterol: |
72.0 |
Fat: |
5.0 |
Protein: |
24.15 |
| Fiber: |
0.11 |
Sodium: |
493.83 |
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