This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"A porkchop in the kitchen is a porkchop; a porkchop in Proust is Proust."
-William Gaso, Author
This is a fabulous dish and so very easy. Mix the ingredients, marinate the pork, sear, deglaze and make the sauce. Simple. Served over Yam Fries or Mashed Yams, this is a nearly perfect meal.
For a long time people have thought that eating local honey would help with allergies. Unfortunately, it doesn’t appear that this is the case.
There is a beautifully designed study performed by Dr. T.V. Rajan at the University of Connecticut where participants ate either local non-filtered honey, pasteurized honey or corn syrup with honey flavor. Ten different allergy symptoms were measured. There were no differences between the two groups that ate the honey and the group eating the placebo honey.
Servings = 2 | Serving size =4 ounces pork with sauce
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers, especially as sandwiches.
|2 tsp||olive oil|
|1/2 tsp||curry powder|
|fresh ground black pepper (to taste)|
|spray olive oil|
|2 4 ounce||center cut pork chops|
|1/4 cup||low sodium chicken or vegetable broth|
Mix together the olive oil, lime juice, honey, curry powder, salt and pepper in a stainless steel or glass bowl. Add the pork chops and turn them to coat well with the marinade. Place in the refrigerator and let the pork marinate at least 30 minutes. Turn the pork about every 10 – 15 minutes.
Place a large skillet in the oven and preheat the oven to 375°F.
When the oven is hot, spray the pan lightly with olive oil. Add the pork chops. Reserve the marinade.
Cook the pork chops on the first side for about 7 – 10 minutes and then turn. Cook for another 7 – 10 minutes until the chops’ internal temperature is at 145°F.
Remove the pan and set it on the stove over medium-high heat. Set the pork chops on a cutting board or plate to rest.
Add the remaining marinade and the chicken stock to the pan. Deglaze the pan by scraping the bottom gently with a wooden spatula. Let the liquid come to a slow boil and reduce the sauce until there is about 1/4 cup. Add the butter, and when it is melted, divide the sauce evenly over the pork chops and serve.
Serving size = 4 ounces pork with sauce
Servings = 2
Amount Per Serving
|Calories 321||Calories from Fat 141|
|% Daily Value|
|Total Fat 16g||24%|
|Saturated Fat 6g||28%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 21g||7%|
|Dietary Fiber 0g||1%|
|Vitamin A 3%||Vitamin C 16%|
|Calcium 2%||Iron 7%|
|Vitamin K 4 mcg||Potassium 553 mg|
|Magnesium 29 mg|