Pineapple & Onion Glazed Pork Chops - No Garlic, Low Sodium
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 454.9
- Total Fat: 25.9 g
- Cholesterol: 105.8 mg
- Sodium: 207.8 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.4 g
- Protein: 36.2 g
View full nutritional breakdown of Pineapple & Onion Glazed Pork Chops - No Garlic, Low Sodium calories by ingredient
Introduction
Variation of LIZARD1280's recipe.1000mg less sodium, little higher in calories and cholesterol, the overall vitamin and nutritional balance is more to my liking and the taste is awesome.
Goes well with your favorite potato and green vegetable Variation of LIZARD1280's recipe.
1000mg less sodium, little higher in calories and cholesterol, the overall vitamin and nutritional balance is more to my liking and the taste is awesome.
Goes well with your favorite potato and green vegetable
Number of Servings: 4
Ingredients
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4 pork loin center rib chops 1/2" thick
2 T. ground thyme
1 t. white pepper
1/4 t. sea salt
2 T. extra virgin olive oil
1/2 c. pineapple tidbits
1 c. pineapple juice
3 T. chopped red onion
2 T. honey (I use raw, organic)
2 T. butter, salted (optional, I use organic)
Directions
Makes 4 well portioned servings.
Heat oil in skillet over med-high heat
Measure thyme, white pepper, sea salt onto small plate and mix well with fork until blended. Shake plate until spices evenly coat bottom of plate. Touch each side of pork loin chops onto top of spice mixture so there is a thin coat on each side - rub into the meat with fingers to evenly coat the meat before placing into the skillet.
Cook in skillet, turning when each side just begins to turn golden color. Remove meat from skillet when both sides have just turned this color - about 6 minutes - and place them on a plate to make the sauce.
Add pineapple tidbits, juice, onion, honey, and butter (if desired) to the skillet using a wooden utensil to blend with the meat juices until all ingredients are well mixed. Let the mixture bubble, stirring as needed until sauce begins to thicken - about 10 - 12 minutes.
Put the meat back into the sauce, settling the meat into the sauce & fruit as well as possible, spooning some on top. Let the meat and the sauce bubble and cook together while making final meal preparations, this should give the meat plenty of time to come to the proper temperature for pork. About 165 degrees.
Potato & vegetable suggestions:
Baked sweet potato or boiled red potato
Steamed green beans or asparagus
Number of Servings: 4
Recipe submitted by SparkPeople user FIRSTFERRET.
Heat oil in skillet over med-high heat
Measure thyme, white pepper, sea salt onto small plate and mix well with fork until blended. Shake plate until spices evenly coat bottom of plate. Touch each side of pork loin chops onto top of spice mixture so there is a thin coat on each side - rub into the meat with fingers to evenly coat the meat before placing into the skillet.
Cook in skillet, turning when each side just begins to turn golden color. Remove meat from skillet when both sides have just turned this color - about 6 minutes - and place them on a plate to make the sauce.
Add pineapple tidbits, juice, onion, honey, and butter (if desired) to the skillet using a wooden utensil to blend with the meat juices until all ingredients are well mixed. Let the mixture bubble, stirring as needed until sauce begins to thicken - about 10 - 12 minutes.
Put the meat back into the sauce, settling the meat into the sauce & fruit as well as possible, spooning some on top. Let the meat and the sauce bubble and cook together while making final meal preparations, this should give the meat plenty of time to come to the proper temperature for pork. About 165 degrees.
Potato & vegetable suggestions:
Baked sweet potato or boiled red potato
Steamed green beans or asparagus
Number of Servings: 4
Recipe submitted by SparkPeople user FIRSTFERRET.
Member Ratings For This Recipe
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