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Easy Chop Dinner

1 tb Vegetable oi
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
1/3 c Reduced-sodium chicken broth, divided (I used bullion)
2 c Broccoli flowerets
1 tb Dijon-style mustard
1 tb Red-wine vinegar
2 ts Honey
1/4 ts Black pepper
1 ts Sesame seeds, toasted


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 1/4 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.


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