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Friday, June 7, 2013

Frugal Foodie Friday - Molasses-Glazed Pork Chops


From the kitchen of One Perfect Bite...Our local warehouse store stocks large single loins of pork that are between 2 to 2-1/2 feet long. I buy one or two of them whenever I shop there and break them down into meal-size portions when I get home. The loins are a tremendous bargain and they make for some great meals that are perfect for Frugal Friday. The recipe I'm featuring today is a variation of one that appeared in Eating Well magazine. The first time I prepared the chops I knew the recipe was a keeper. It is hard not to like a dish that is easy and delicious as well as cheap. I know you will enjoy the chops, but I have one huge caution to share with you. It is really easy to overcook thin-cut chops and if you do that, you'll end up with tough and dry pork. Please follow the times suggested in the recipe below. While I use light molasses to prepare the chops, a darker variety can be used if you prefer the taste. This is a nice recipe and it is perfect for those who have limited food budgets. I hope all of you will give it a try. Here's how the the chops are made.

Molasses-Glazed Pork Chops...from the kitchen of One Perfect Bite inspired by Eating Well

Ingredients:
2 teaspoon extra-virgin olive oil
4 thin-cut boneless pork chops, (16 ounces), trimmed of fat
1 large shallot, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1/4 cup light molasses
1/4 cup cider vinegar
2 tablespoon Dijon mustard
2 teaspoon reduced-sodium soy sauce

Directions:
1) Heat oil over medium-high heat in a medium skillet. Add pork, and cook until browned and no longer pink in middle, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
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.
3) Return pork and any accumulated juices to pan and turn to coat with sauce. Serve the pork with sauce. Yield: 4 servings.

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13 comments:

Guru Uru said...

Pork has never looked so ridiculously delicious :D

Cheers
Choc Chip Uru

Chris Scheuer said...

There's something wonderful about pork and molasses. And you're right, it's super easy to over cook pork.

Ginny said...

These look AMAZING!!!!

Foodycat said...

Such a tasty-looking sauce!

Happier Than a Pig in Mud said...

Ya gotta love the pig! I like that this is a sauce added at the end instead of a marinade:@)

Tanna at The Brick Street Bungalow said...

I do love some pork!! Thank you for another way to try it. blessings ~ tanna

Kim G. said...

POrk chops and molasses, that could not be bad... Have a nice weekend Mary!

Jenn S said...

Our store tends to have loins of pork like that from time and time and I've done the same thing...except my butchering skills are not always the greatest! lol
This port sounds delicious.. loving the sauce (of course)! Have a great Friday, Mary!!

~~louise~~ said...

I do the same thing Mary. I really enjoy "butchering" those roasts to my liking especially since it seems no one in PA knows what a pork cutlet is:)

Your Pork Chops look just perfect. I bet they tasted good too.

Thank you so much for sharing...

bellini said...

Living now in the west I just don't eat pork often enough, and I do love it!

Mr. & Mrs. P said...

Love pork with smokey and sweet molasses.... Looks lovely

David said...

Mary, I usually don't like sweet and meat together...but with the spices you've used in this recipe, I think I'd like pork chops prepared this way. Thanks and Take Care, Big Daddy Dave

The Red Umbrella said...

OK I'm in!

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