Cider Vinegar-&-Molasses-Glazed Pork Chops

Serve these chops, dripping with sauce, on whole-wheat rolls for a Southern-style sandwich, or serve on a plate with some coleslaw and beans. A tall glass of minty iced tea will balance out the tangy sauce.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Cider Vinegar-&-Molasses-Glazed Pork Chops

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    1 teaspoon extra-virgin olive oil 2 tablespoons molasses
    2 thin-cut boneless pork chops, (8 ounces), trimmed of fat 2 tablespoons cider vinegar
    1 shallot, finely chopped 1 tablespoon Dijon mustard
    1/2 jalapeno pepper, seeded and finely chopped 1 teaspoon reduced-sodium soy sauce
    1 clove garlic, finely chopped


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Heat oil over medium-high heat in a medium skillet. Add pork, and cook until browned and no longer pink in the middle, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

    • 2

      Add shallot, jalapeno and garlic; cook, stirring often, until slightly softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 2 to 4 minutes. Return the pork and any accumulated juices to the pan and turn to coat with sauce. Serve the pork with the sauce.

    nutritional information

    0 g
    8 g
    Saturated Fat:
    2 g
    19 g
    22 g
    218 mg
    Monounsaturated Fat:
    4 g
    1 other carbohydrate, 3 lean meat
    66 g
    Carbohydrate Servings:
    672 mg
    Nutrition Bonus:
    Selenium (60% daily value), Potassium (20% dv), Magnesium (19% dv).
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