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Pork Chops with Ginger Maple Sauce

Pork Chops with Ginger Maple Sauce
An unusual combination of cinnamon, chili powder, ginger and maple syrup gives these tender pork chops simply fantastic flavor! No one will believe this recipe is lower in fat. Ruth Gooding - Los Angeles, California
4 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 1 medium onion, chopped
  • 4 teaspoons canola oil, divided
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cinnamon
  • 4 bone-in pork loin chops (6 ounces each)
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup maple syrup
  • 2 cups hot cooked rice

Directions

  • In a small skillet over medium-low heat, cook onion in 2 teaspoons
  • oil until golden brown and very tender, about 10 minutes. Add
  • ginger; cook and stir 2 minutes longer.
  • Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub
  • over both sides of pork chops. In a large skillet over medium heat,
  • brown chops in remaining oil for 2-3 minutes on each side.
  • Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat;
  • cover and simmer for 8-10 minutes or until meat is tender. Remove
  • chops and keep warm.
© Taste of Home 2013

2 of 2

Pork Chops with Ginger Maple Sauce (continued)

Directions (continued)

  • Bring broth mixture to a boil; cook, uncovered, until liquid is
  • thickened and reduced to 1/2 cup. Serve chops with rice and sauce.
  • Yield: 4 servings.
Nutrition Facts: 1 pork chop with 1/2 cup rice and 2 tablespoons sauce equals 393 calories, 12 g fat (3 g saturated fat), 74 mg cholesterol, 431 mg sodium, 40 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013