Ginger Maple Pork

MAKES: 4 servings
CRISPY RATING: A great blend of spicy and sweet

  • 2 teaspoons chili powder
  • 1 1/4 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon cinnamon
  • 1 pound pork chops (or you can use a pork loin)
  • 2 tablespoons butter
  • 1 cup onion, chopped
  • 2 tablespoons minced ginger
  • 1 cup fat-free chicken broth
  • 1/2 cup maple syrup

1. Preheat oven to 375 degrees.

2. Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.

3. Melt the butter in a medium saucepan over medium high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen brown bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup, about 10 minutes.

4. Cook chops either on grill or in a frying pan. Serve with ginger sauce.


I think this would work great with chicken, too.

NOTE: This recipe originally used a pork loin, in which case cook it so: Heat a large non stick skillet coated with cooking spray over medium high heat; add pork. Cook 6 minutes; brown on all sides. Place on a broiler pan coated with spray. Bake at 375 for 30 minutes or until internal temperature registers 155. Let stand 10 minutes before slicing.

Recipe from Cooking Light November 2001.

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