4 boneless pork loin chops, cut 3/4 inch thick (about 4 ounces each), trimmed
1/4 teaspoon coarsely ground black pepper
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon cornstarch
1 garlic clove, minced
2 green onions, sliced for garnish
1. Sprinkle 1 side of each pork chop with black pepper.
2. Heat nonstick 12-inch skillet over medium-high heat until hot. Add pork chops, pepper side down, and cook about 4 minutes or until browned. Reduce heat to medium. Turn pork chops and cook 6 to 8 minutes longer, until they just lose their pink color throughout. Transfer pork chops to platter, cover with foil to keep warm
3. Meanwhile, in cup, mix honey, soy sauce, balsamic vinegar, and cornstarch until smooth.
4. Add garlic to skillet, cook 30 seconds, stirring. Stir honey mixture into skillet (mixture will boil) and cook 1 minute, stirring. Spoon sauce over pork chops. Sprinkle with green onions for garnish if you like.
(based on individual servings)
Total Fat: 7 g
Saturated Fat: 3 g
Cholesterol: 61 mg
Sodium: 585 mg
Carbohydrates: 15 g
Fiber: 0 g
Protein: 25 g
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