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Ingredientes
- 1/2 c. apricot jam
- 1/2 c. white wine
- 1 teaspoon dry mustard
- 1 teaspoon candied ginger, chopped
- 1 teaspoon grnd coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tbsp. white wine
- 8 veal chops (pork chops may be selected)
Direcciones
- Bake veal chops at 400 degrees for 20 min. Drain any fat. Meantime, combine jam, wine, mustard, ginger, coriander, salt and pepper and heat. When the chops are brown, remove the chops and scrape down the pan drippings and deglaze with 3 Tbsp. of white wine. Add in the apricot jam mix and stir. Pour over chops and bake 20 min. Baste several times. Yield: 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 2 servings | |
| Calories 296 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 640mg | 27% |
| Potassium 164mg | 5% |
| Total Carbs 58.26g | 16% |
| Dietary Fiber 1.4g | 5% |
| Sugars 39.48g | 26% |
| Protein 0.62g | 1% |
