1 tablespoon canola oil3 tablespoons peach preserves
1 tablespoon white cooking wine
2 teaspoons Dijon mustard
2 teaspoons curry powder
1 teaspoon minced garlic
4 boneless pork chops (4 ounces each), trimmed of all visible fat
1 tablespoon Caribbean or Jamaican jerk seasoning (optional)
1. Combine first 6 ingredients (oil, preserves, wine, mustard, curry powder and garlic) in a small mixing bowl.
2. Place pork chops in a shallow baking dish. Sprinkle both sides with jerk seasoning. Using a pastry brush, baste chops with glaze, coating completely.
3. Cook in broiler 3-4 minutes on each side or until only slightly pink in center.
Tip: May grill 5-6 inches from medium-high heat 6-7 minutes on each side or until slightly pink in the center.
227 calories, 12g carbohydrate, 24g protein, 8.5g fat, 1.9g saturated fat, 71mg cholesterol, 0.5g dietary fiber, 454mg sodium
Adapted recipe by Rachel Cly, RD, LD and Kimberly Williams