Wednesday, October 28th 2009, 1:09 pm
Ingredients
1/2 cup dry red wine
1/4 cup low-sodium soy sauce
2 Tablespoons sesame oil
1 clove garlic, minced
1/2 teaspoon freshly ground pepper
4 pork chops
Sauce
1/4 cup black raspberry preserves
1/4 cup dry red wine
1 1/2 Tablespoon Dijon mustard
1 Tablespoon low-sodium soy sauce
1 teaspoon lime juice
1/2 teaspoon freshly ground pepper
Cooking Instructions
Combine first five ingredients to heavy duty zip lock bag; add pork and marinate in refrigerator for at least 2 hours and up to 2 days, turning occasionally.
Remove pork from marinade; discard marinade.
Heat skillet over medium high and place pork in skillet; cook for about 5 minutes or until side is brown and crispy.
Turn pork over and cook about 3 minutes more until cooked.
Slice into 1/4 inch strips and serve with sauce.
Sauce directions: Combine all ingredients in sauce pan and heat until mixed well and warm enough to serve.
Serves: 4
Nutrition Facts per Serving:
Calories: 215
Carbohydrate: 3 grams
Protein: 21 grams
Fat: 13 grams
Sodium: 572 mg
Fiber: 0 grams
Nutrition Facts per 1 Tablespoon Sauce:
Calories: 30
Carbohydrate: 6 grams
Protein: trace
Fat: trace
Sodium: 78 mg
Fiber: 0 grams
Menu suggestion:
Raspberry Marinated Pork Chops with Sauce
* This recipe works well with duck.
October 28th, 2009
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