Easy Chop Dinner
Serves 4
- 1 T vegetable oil
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger or 1/4 tsp ground ginger
- 4 boneless center-cut pork chops (4 oz each), trimmed
- 1/3 C reduced sodium chicken broth, divided
- 2 C broccoli flowerets
- 1 T Dijon-style mustard
- 1 T red-wine vinegar
- 2 tsp honey
- 1/4 tsp black pepper
- 1 tsp sesame seeds, toasted
- In a large nonstick skillet, heat oil over medium-high heat. Add garlic and ginger; cook, stirring, for 1 minute. Add pork chops; cook, turning once until browned on both sides, about 4 minutes.
- Add 1/4 C of broth and cover. Reduce heat to low; cook until pork chops are cooked through and are no longer pink, about 20 minutes. Transfer pork to serving plates; cover to keep warm.
- Meanwhile, in a large saucepan, bring 2 inches of water to boil over high heat. Place broccoli in steamer basket in pan. Cover and steam until broccoli is tender, about 5 minutes.
- Combine remaining broth, mustard, vinegar, honey, and pepper. Mix well.
- Add broth mixture to skillet. Increase heat to high. Cook until thickened, about 5 minutes. Arrange broccoli on plates with pork chops. Spoon sauce over chops. Sprinkle broccoli with sesame seeds. Serve immediately.
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