Ingredients
- 1 teaspoon extra-virgin olive oil
- 2 thin-cut boneless pork chops, (8 ounces), trimmed of fat
- 1 shallot, finely chopped
- 1/2 jalapeno pepper, seeded and finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoon molasses
- 2 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon reduced-sodium soy sauce
Cooking Directions
Step 1
Heat oil over medium-high heat in a medium skillet. Add pork, and cook until browned and no longer pink in the middle, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Step 2
Add shallot, jalapeno and garlic; cook, stirring often, until slightly softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 2 to 4 minutes. Return the pork and any accumulated juices to the pan and turn to coat with sauce. Serve the pork with the sauce.
Nutrition Info
- Serving: Per serving
- Calories: 262
- Carbohydrates: 19g
- Fat: 9g
- Protein: 25g
- Dietary Fiber: 0g
- Saturated Fat: 3g
- Monounsaturated Fat: 5g
- Cholesterol: 65mg
- Potassium: 693mg
- Sodium: 245mg
- Exchanges: 1 other carbohydrate, 3 lean meat
- Carbohydrate Servings: 1