Prep 5 mins
Cook 20 mins
Tried these for dinner tonight, very very good, easy and quick!! Served with rice and green beans. (from Canadian Living)
- 1 tablespoon olive oil
- 4 pork loin chops, 1/2 to 3/4 inch thick,trimmed
- 3⁄4 cup chicken stock
- 2 tablespoons sugar (I use splenda)
- 2 tablespoons wine vinegar
- 2 cloves garlic, smashed
- 1 pinch pepper
- In nonstick frypan, heat oil over medium high heat, cook chops, turning once, until just a hint of pink remains inside, 8 to 10 minutes.
- Transfer to a plate.
- Add to frypan, stock, sugar, vinegar, garlic and pepper; cook over high heat,stirring often, until syrupy, about 5 minutes.
- Return chops and any accumlated juices to frypan; turn to coat and heat through.
Great flavor, juicy chop. I cut the recipe in half and did not get the splenda quite right so I added an ounce of Madiera and perfect, got a nice stick to the chop glaze. I served the chope with Tomatoe Mushroon green beans, plain steamed cauliflower and 4 cheese ravioli (only 5 ravioli) Excellent dinner Dorothy thanks! Added comments - made these again loved them as much as the first time - this time Iseved them with Braised Fennel, steamed carrots & boil ed Potatoes I mashed the potatoes with my fork and poured the sauce from the chops over them The pictue does not do them justice Thanks again Derf
This was a very quick, very east, very tasty dish. So many quick porkchop recipes don't really have much flavor. This one pleased my meat and potato husband and my 2 year old. We had noodles, cauliflower, and fresh bread with it. A great meal.
Nice and easy for a weeknight supper. Good flavour. The sauce didn't really get "syrupy" for me -- I don't know whether that's because I didn't cook it long enough. I'll be keeping this recipe for when I want a meal on the table in under 30 minutes.