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Glazed Pork Chops for 2

Glazed Pork Chops for 2
Rosemary adds a special touch to these beautifully glazed chops that are just right for any weeknight meal. Louise Gilbert - Quesnel, BC
2 ServingsPrep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 2 tablespoons ketchup
  • 1 tablespoon packed brown sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon dried rosemary, crushed
  • 2 bone-in pork loin chops (1/2 inch thick and 7 ounces each)

Directions

  • In a small bowl, combine the first seven ingredients. Pour 3
  • tablespoons into a large resealable plastic bag; add the pork chops.
  • Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Cover and refrigerate remaining marinade for basting.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack.
  • Grill pork, covered, over medium heat or broil 4-5 in. from the heat
  • for 4-5 minutes or until a thermometer reads 145°, basting
  • occasionally with reserved marinade. Let meat stand for 5 minutes
  • before serving. Yield: 2 servings.
Nutrition Facts: 1 pork chop equals 246 calories, 8 g fat (3 g saturated fat), 86 mg cholesterol, 284 mg sodium,
© Taste of Home 2013

2 of 2

Glazed Pork Chops for 2 (continued)

Nutrition Facts: 11 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013