Honey-glazed chops 'n' veggies
Source of Recipe
Chatelaine Oct. 2003
Recipe Introduction
Colourful harvest veggies and apple juice liven up a fast pork chop sauté.
Preparation time 8 minutes
Cooking time 15 minutes
Makes 4 servings
List of Ingredients
1 tbsp (15 mL) butter or olive oil
4 pork chops, about ½ inch (1 cm) thick
¼ cup (50 mL) apple or orange juice or dry white wine
1 tbsp (15 mL) liquid honey
2 carrots or 1 carrot and 1 parsnip
1 small zucchini
1 tsp (5 mL) paprika
1 tsp (5 mL) dried sage or basil leaves, crumbled
½ tsp (2 mL) salt
Recipe
1. Melt butter in a large, wide frying pan over medium-high heat. Add chops. Cook until golden-tinged, 3 to 4 minutes per side. Meanwhile, in a measuring cup, stir juice with honey. Slice carrots into thin rounds. Cut any large rounds in half. Slice zucchini in half lengthwise, then slice each half diagonally into thin pieces. In a small bowl, stir paprika with sage and salt.
2. Remove browned chops to a plate. Add carrots and zucchini. Stir-fry until veggies start to soften, 2 to 3 minutes. Add juice mixture. Using a wooden spoon, scrape up and stir in brown bits from pan bottom to flavour sauce. Then return pork to pan. Sprinkle pork and veggies with seasoning mixture. Cover, then reduce heat to medium-low. Simmer, turning pork partway through and stirring vegetables, until tender, 7 to 10 minutes. Taste and add more seasonings, if needed. Great with mashed potatoes, baked sweet potatoes or over basmati rice.
First published in Chatelaine's 10/2003 issue.
|
Â
Â
Â
|
member logon
