Recipe by Annacia
This is a tasty and reasonably heart friendly pork dish. Think of it as Oriental Light. Time to marinate is not included.
Top Review by alligirl
We enjoyed the flavor of these, but I wish I had marinated them for longer than 2 hours. I think the flavor would have been more pronounced. I had a little trouble reducing the glaze, but that really didn't matter and I'm sure was 'operator error.' I will make these again, as I'm always looking for a yummy way to eat my chops! Thanks for sharing, Annacia!
- 1 cup canned low sodium chicken broth
- 2 tablespoons dry white wine
- 2 tablespoons soy sauce
- 1 tablespoon sugar (or Splenda)
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 4 boneless pork loin chops (3/4-inch-thick)
- 1 tablespoon vegetable oil
- 2 green onions, chopped
Directions See How It's Made
- Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend.
- Add pork and turn to coat.
- Refrigerate at least 30 minutes and up to 3 hours.
- Heat oil in heavy large skillet over medium-high heat.
- Drain pork and reserve marinade.
- Add pork to skillet and sauté until cooked through, about 5 minutes per side.
- Transfer pork to platter.
- Add marinade and green onions to same skillet.
- Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.