Recipe - Glazed Pork Chops (Scorpio)

MARINADE
One fourth cup Honey
One fourth cup White wine
Three fourths teaspoon Ground black pepper
2 tablespoon Lowsodium soy sauce

PORK CHOPS
24 ounce Pork loin chops (extra
lean), butterflied (4
ounces per serving)
Nonstick cooking spray

HONEYDIJON SAUCE
1 One half cup Fatfree chicken broth, low
salt
One half cup Dijonstyle mustard
One half cup Honey
2 tablespoon Shallots, minced
1 tablespoon Paprika
1 tablespoon Cornstarch
One fourth cup White wine

In a shallow dish, pie plate or plastic sealable bag, combine all the
marinade ingredients. Add the pork chops and marinate at least 1 hour.

Preheat the oven to 350 degrees. Remove the pork chops from the marinade
and reserve the marinade. Spray a nonstick skillet with nonstick cooking
spray and place it over medium heat. Add the marinated pork chops and brown
on all sides. Place the browned chops in a baking dish and pour in the
reserved marinade. Bake for 25 to 35 minutes or until the chops are cooked
thoroughly. Remove from the oven and glaze each pork chop with One half cup of
the HoneyDijon sauce. To make the sauce: In a medium saucepan, combine the
chicken stock, Dijonstyle mustard, honey, shallots and paprika. Bring to a
boil, then reduce the heat and simmer 15 minutes. In a small bowl, dissolve
the cornstarch in the white wine. Add to the sauce to thicken, then simmer
another 5 minutes. Makes 6 servings.

~ Recipe from "Skinny Sauces & Marinades," by Erica Levy Klein (Surrey
Books Inc., $12.95).

Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC
estimates: 30.8% CFF; 350 cals, 12.2 g fat. Reduce the fat by buying extra
lean pork.

Recipe by: Skinny Sauces & Marinades Posted to Digest eatlf.v097.n108 by
PATh phannema@wizard.ucr.edu on Apr 23, 1997