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| Serves 4 |
Ingredients
| • 1 T vegetable oil | • 2 cloves garlic, minced | • 1 tsp minced fresh ginger or 1/4 tsp ground ginger | • 4 boneless center-cut pork chops (4 oz each), trimmed | • 1/3 C reduced sodium chicken broth, divided | • 2 C broccoli flowerets | • 1 T Dijon-style mustard | • 1 T red-wine vinegar | • 2 tsp honey | • 1/4 tsp black pepper | • 1 tsp sesame seeds, toasted | |
Directions
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In a large nonstick skillet, heat oil over medium-high heat. Add garlic and ginger; cook, stirring, for 1 minute. Add pork chops; cook, turning once until browned on both sides, about 4 minutes. |
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Add 1/4 C of broth and cover. Reduce heat to low; cook until pork chops are cooked through and are no longer pink, about 20 minutes. Transfer pork to serving plates; cover to keep warm. |
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Meanwhile, in a large saucepan, bring 2 inches of water to boil over high heat. Place broccoli in steamer basket in pan. Cover and steam until broccoli is tender, about 5 minutes. |
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Combine remaining broth, mustard, vinegar, honey, and pepper. Mix well. |
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Add broth mixture to skillet. Increase heat to high. Cook until thickened, about 5 minutes. Arrange broccoli on plates with pork chops. Spoon sauce over chops. Sprinkle broccoli with sesame seeds. Serve immediately. |
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