Thai pork chop
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 pork chop (4 - 6 oz - recipe calculated on 6 oz)1 Tbsp Gourmet Garden Thai herb and spice fresh blend1/4 C. rice wine vinegar1/8 C water1 Tbsp maltitol or splendaup to 1 tsp Sriracha hot chili sauce (to taste)1 tsp extra light olive oil
Place pork chop in a non-stick pan with olive oil or cooking spray. Spread the fresh herb mixture on the top of the chop, then cover and heat on med-high until bottom of chop is seared.
Meanwhile, combine in a small dish the rice vinegar, water, maltitol and chili sauce (to taste), stirring to dissolve the sweetener. Set aside.
When the first side of the pork chop is seared, turn the herb side down and reduce heat slightly until that side is also seared and the herbs begin to become a bit crusty. Slowly pour the vinegar mixture over the chop and reduce heat to medium.
Continue cooking the chop in the vinegar mix, turning periodically, until the vinegar is reduced and syrupy and the chop is cooked through, about 10 - 12 minutes. If the chop is finished cooking before the sauce is fully reduced, remove the chop to the plate and continue cooking the sauce until it reaches the desired consistency, then pour the sauce onto the chop.
Excellent with steamed jasmine rice, asparagus, or quinoa, especially if the extra sauce is poured over them.
Number of Servings: 1
Recipe submitted by SparkPeople user KGOELLER.
Meanwhile, combine in a small dish the rice vinegar, water, maltitol and chili sauce (to taste), stirring to dissolve the sweetener. Set aside.
When the first side of the pork chop is seared, turn the herb side down and reduce heat slightly until that side is also seared and the herbs begin to become a bit crusty. Slowly pour the vinegar mixture over the chop and reduce heat to medium.
Continue cooking the chop in the vinegar mix, turning periodically, until the vinegar is reduced and syrupy and the chop is cooked through, about 10 - 12 minutes. If the chop is finished cooking before the sauce is fully reduced, remove the chop to the plate and continue cooking the sauce until it reaches the desired consistency, then pour the sauce onto the chop.
Excellent with steamed jasmine rice, asparagus, or quinoa, especially if the extra sauce is poured over them.
Number of Servings: 1
Recipe submitted by SparkPeople user KGOELLER.
Nutritional Info Amount Per Serving
- Calories: 284.6
- Total Fat: 14.1 g
- Cholesterol: 52.0 mg
- Sodium: 449.0 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 0.0 g
- Protein: 15.6 g
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