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Ingredientes
- 1 Tbsp. Vegetable oil (I used Extra virgin olive oil since which is all I have)
- 2 x Cloves garlic, chopped
- 1 x Teaspoong chopped fresh ginger or possibly 1/4 tsp. grnd ginger
- 4 x Boneless center-cut pork chops (4 ounces each), trimmed
- 1/3 c. Reduced-sodium chicken broth, divided (I used bullion)
- 2 c. Broccoli flowerets
- 1 Tbsp. Dijon-style mustard
- 1 Tbsp. Red-wine vinegar
- 2 tsp Honey
- 1/4 tsp Black pepper
- 1 tsp Sesame seeds, toasted
Direcciones
- Prep Time: 10 min
- Cook Time: 30minutes
- 1. In large nonstick skillet, heat oil over medium-high heat. Add in garlic and giner; cook, stirring, for 1 minute. Add in pork shops; cook, turning once till browned on both sides, about 4 min.
- 2. Add in 1/4 c. of broth and cover. Reduce heat to low; cook till pork chops are cooked through and no longer pink, about 20 min. Transfer pork chops to serving plates; cover to keep hot.
- 3. Meanwhile, in a large saucepan, bring 2 inches of wate to a boil over high heat. Place broccoli in a steamer backet in pan. Cover and steam till broccoli is tender, about 5 min.
- 4. Combine remaining broth, mustard, vinegar, honey, and pepper. Mix well.
- 5. Add in broth mix to skillet. Increase heat to high. Cook till thickened, about 5 min. Arrange broccoli on plates with pork chops.
- Spoon sauce over pork chops. Sprinkle broccoli with sesame seeds. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 58 | |
| Calories from Fat 34 | 59% |
| Total Fat 3.85g | 5% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 116mg | 3% |
| Total Carbs 5.53g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.39g | 2% |
| Protein 1.2g | 2% |
