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Monday, March 29, 2010

Honey & Spice Glazed Pork Chops

"What are we having for dinner tonight?" Chris inquires.   "Honey and spice glazed pork chops." I reply.

"OH! That's my favorite!!"  Chris exclaims!  "Uhm, Chris...I've never made this before."

"OH! I mean mmmmm pork chops, that's my favorite!!!"  (Damn he's so easy to please!!!)

Either way, this meal was splendid!  The sweetness of the honey was wonderful and not too sweet either, and the mixture of the cloves and cinnamon blended well with it.  It was perfect!  So, maybe now, Chris can actually say it's his favorite...and mean it!

Honey & Spice Glazed Pork Chops
Adapted from Cooking Light
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
salt & pepper

Combine first 5 ingredients in a bowl.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until lightly browned.  Reduce heat to medium-low; add honey mixture. Cook 5 minutes or until done, turning pork once.  Enjoy!

(Nutritional Info - 1 piece of pork, 1 Tbls glaze: 321 calories; 12.1g fat; 18.7 carbohydrates; 34g protein; 92mg cholesterol; 557mg sodium)


StephenC said...

You've done it again. What lovely looking chops. I haven't cooked anything worth posting for a couple of days. That changes tonight. I made posole yesterday which we'll be having for dinner. I'm worried that it's a little too spicy for Peter, but I don't know what to do about that. Maybe I'll try the technique that's useful when a soup or stew is too salty: cut up a couple of potatoes and throw them in. I wonder if it will work for spice as well as for salt.

Andrea said...

The chop looks amazing! This sounds like it'd be a hit at my house too. I'll be making this sometime soon I'm sure :)

just butting in on your comments too LOL
Steven - dairy helps reduce the heat in foods that are too spicy. Usually when my green chili (or whatever) gets too spicy I add a dollop of sour cream and some shredded cheddar and the heat levels are back in the tolerable range. Hope that helps!