Directions:
- Rub pork loins with black pepper and sage. (or thyme or oregano)
- Heat olive oil in a large non-stick pan over medium-high heat and add pork loins.
- Cook on each side until browned (for thinner chops, 3-5 minutes). Remove pork from pan and keep warm.If chops are thick you will need to cook longer
- Combine jam, wine and ginger in a small bowl and stir well with a whisk. Add mixture to pan and simmer about 4 minutes or until thickened. This may take longer depending on the consistency of your jam.
- Return pork loins to pan and cook 1-2 minutes to coat
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 953.65 Kcal (3993 kJ) | ||
| Calories from fat | 216.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.05g | 37% | |
|---|---|---|---|
| Cholesterol | 294.78mg | 98% | |
| Sodium | 287.53mg | 12% | |
| Potassium | 1992.27mg | 42% | |
| Total Carbs | 72.11g | 24% | |
| Sugars | 46.22g | 185% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 96.64g | 193% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 5mg | 28% | |
| Calcium | 72.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 145.29 Kcal (608 kJ) | ||
| Calories from fat | 32.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 37% | |
|---|---|---|---|
| Cholesterol | 44.91mg | 98% | |
| Sodium | 43.81mg | 12% | |
| Potassium | 303.53mg | 42% | |
| Total Carbs | 10.99g | 24% | |
| Sugars | 7.04g | 185% | |
| Dietary Fiber | 0.14g | 4% | |
| Protein | 14.72g | 193% | |
| Vitamin C | 1.5mg | 16% | |
| Iron | 0.8mg | 28% | |
| Calcium | 11.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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