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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ginger and plum sauce add Asian flavor that makes this dish a standout. A side of crunchy coleslaw is the perfect partner. Ingredients:
4 bone-in pork loin chops (7 ounces each) |
2 teaspoons canola oil |
3/4 cup plum sauce |
1/4 cup orange juice |
5 teaspoons reduced-sodium soy sauce |
2 garlic cloves, minced |
2 teaspoons dijon mustard |
1 teaspoon minced fresh gingerroot |
1/4 teaspoon pepper |
1 package (12 ounces) broccoli coleslaw mix |
1 medium carrot, grated |
2 green onions, chopped |
2 teaspoons sesame seeds, toasted |
Directions:
1. In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger and pepper; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove pork chops and keep warm. Set aside 1/2 cup sauce mixture.
2. In the same skillet, cook the coleslaw mix, carrot and onions over medium heat until crisp-tender. Serve with pork chops; drizzle with reserved sauce and sprinkle with sesame seeds. Yield: 4 servings.
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