Pork Chops with Ginger Maple Sauce Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.