Honey Dijon Glazed Pork Chops
Low-fat, super lean pork loin chops, glazed with tangy and sweet honey Dijon sauce and baked until perfect.
Yield
6 servingsPrep
10 hrsCook
25 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the marinade | |||
| ¼ | cup |
honey
|
|
| ¼ | cup |
white wine
|
*
|
| ¾ | teaspoon |
black pepper
ground |
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| For the pork chops | |||
| 24 | ounces |
pork loin chops
extra lean, butterflied |
|
|
nonstick cooking spray
|
* | ||
| For the honeydijon sauce | |||
| 1 ½ | cups |
chicken broth, low salt
fat-free |
|
| ½ | cup |
dijon mustard
|
|
| ½ | cup |
honey
|
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the marinade | |||
| 59 | ml |
honey
|
|
| 59 | ml |
white wine
|
*
|
| 3.8 | ml |
black pepper
ground |
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| For the pork chops | |||
| 693.6 | ml/g |
pork loin chops
extra lean, butterflied |
|
| 1 | x |
nonstick cooking spray
|
* |
| For the honeydijon sauce | |||
| 355 | ml |
chicken broth, low salt
fat-free |
|
| 118 | ml |
dijon mustard
|
|
| 118 | ml |
honey
|
|
| 3E+1 | ml |
shallots
minced |
|
| 15 | ml |
paprika
|
|
| 15 | ml |
cornstarch
|
|
| 59 | ml |
white wine
|
*
|
Directions
In a shallow dish, pie plate or plastic sealable bag, combine all the marinade ingredients. Add the pork chops and marinate at least 1 hour.
Preheat the oven to 350℉ (180℃).
Remove the pork chops from the marinade and reserve the marinade.
Spray a nonstick skillet with nonstick cooking spray and place it over medium heat.
Add the marinated pork chops and brown on all sides. Place the browned chops in a baking dish and pour in the reserved marinade.
Bake for 25 to 35 minutes or until the chops are cooked thoroughly.
Remove from the oven and glaze each pork chop with ½ cup of the Honey-Dijon sauce.
To make the sauce:
In a medium saucepan, combine the chicken stock, Dijon-style mustard, honey, shallots, and paprika. Bring to a boil, then reduce the heat and simmer 15 minutes.
In a small bowl, dissolve the cornstarch in the white wine. Add to the sauce to thicken, then simmer another 5 minutes.
