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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