Wednesday, November 9, 2011

What's For Dinner: Maple Pork Chops with Lime Carrots

Here is a yummy, easy and not-very-expensive (when you find pork chops on sale) from-scratch dinner. I've made this recipe regularly since I found it in the January-February 2010 issue of Taste of Home's Simple & Delicious magazine. Apple dumplings would be a good dessert. Consider corn muffins for your bread.

On this particular night, I served the Maple Pork Chops with steamed broccoli, but a really good side is lime carrots (recipe follows).

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 teaspoon ground ginger
1/2 cup dry bread crumbs
3 tablespoons butter

1/2 cup maple syrup
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1/8 teaspoon ground ginger

Sprinkle pork chops with salt and pepper. In a shallow bowl, beat egg and ginger. Place bread crumbs in another shallow bowl. Dip chops in egg mixture, then coat with crumbs.

In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees. Remove and keep warm.

Add the remaining ingredients to the skillet; cook and stir for 1-2 minutes or until slightly thickened. Serve with chops.

Yield: 4 servings.
Source: Simple & Delicious Test Kitchen

1 pound fresh baby carrots
2 tablespoons water
1 tablespoon brown sugar
1 tablespoon butter
1 tablespoon lime juice
1/2 teaspoon grated lime peel
1/4 teaspoon onion powder
1/4 teaspoon dill weed

Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender. Drain and keep warm.

Place brown sugar and butter in another microwave-safe bowl; cover and cook on high for 30-45 seconds or until sugar is dissolved. Stir in the remaining ingredients. Pour over carrots; toss to coat.

Yield: 4 servings.
Source: Simple & Delicious contributor Steve Foy of Kirkwood, Mo.

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