Recipe - Easy Chop Dinner

1 tablespoon Vegetable oil (I used Olive
oil since that is all I
have)
2 Cloves garlic, minced
1 Teaspoong minced fresh
ginger or One fourth teaspoon
ground ginger
4 Boneless centercut pork
chops (4 ounces each),
trimmed
1/3 cup Reducedsodium chicken
broth, divided (I used
bullion)
2 cup Broccoli flowerets
1 tablespoon Dijonstyle mustard
1 tablespoon Redwine vinegar
2 teaspoon Honey
One fourth teaspoon Black pepper
1 teaspoon Sesame seeds, toasted

Source: Healthy Meals in Minutes Prep Time: 10 minutes Cook Time: 30
minutes

1. In large nonstick skillet, heat oil over mediumhigh heat. Add garlic
and giner; cook, stirring, for 1 minute. Add pork shops; cook, turning once
until browned on both sides, about 4 minutes.

2. Add One fourth cup of broth and cover. Reduce heat to low; cook until pork
chops are cooked through and no longer pink, about 20 minutes. Transfer
pork chops to serving plates; cover to keep warm.

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 until
broccoli is tender, about 5 minutes.

4. Combine remaining broth, mustard, vinegar, honey, and pepper. Mix well.

5. 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 pork chops. Sprinkle broccoli with sesame seeds. Serve
immediately.

Per serving: Calories 229 (45% from fat) Posted to EATL Digest by Lisa
Whittington wildrose@COMMUNITY.NET on Jul 8, 1997