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Ingredientes
- 1 x 9 ozs pkg green giant frzn baby cut carrots
- 1/3 c. Orange marmalade
- 1/4 c. Hoisin sauce
- 1 1/2 tsp Grated gingerroot
- 4 x Boneless center-cut pork loin chops
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 9 ounce Pig. green giant frzn sugar snap, peas
- 1 x 8 ozs can sliced water chestnuts
Direcciones
- Spray pan with nonstick cooking spray. To thaw carrots, cut small slit in center of pouch; place on microwave-safe plate. Microwave on High for 5 min. Set aside.
- In small bowl, combine marmalade, hoisin sauce and gingerroot; mix well. Reserve 2 Tbsp. sauce; set aside.
- Sprinkle pork chops with salt and pepper. Place pork in corners of sprayed pan. Place thawed carrots in center of pan. Drizzle some of sauce over carrots; brush pork with sauce.
- Bake at 450 F. for 5 min. Remove pan from oven.
- Brush pork and carrots with sauce. Add in sugar snap peas and water chestnuts to carrots; toss gently.
- Return to oven; bake an additional 8-10 min or possibly till pork is no longer pink in center and vegetables are tender, spooning pan juices over vegetables halfway through baking.
- Place pork chops and vegetables on large serving platter. Drizzle chops with reserved 2 Tbsp. sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 387 | |
| Calories from Fat 51 | 13% |
| Total Fat 5.72g | 7% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.04g | |
| Cholesterol 85mg | 28% |
| Sodium 541mg | 23% |
| Potassium 841mg | 24% |
| Total Carbs 53.53g | 14% |
| Dietary Fiber 2.5g | 8% |
| Sugars 23.41g | 16% |
| Protein 30.05g | 48% |
