Vineyard Glazed Pork Chops
Pork chops are a weeknight favourite in many Canadian households and this simple treatment not only makes them succulently glazed but also incorporates the healthy benefits of grape juice.
Ingredients
- 3 tbsp (45 mL) thawed grape juice concentrate
- 1 tbsp (15 mL) balsamic vinegar
- 1 clove garlic, minced
- 1 tbsp (15 mL) finely chopped fresh rosemary
- 4 bone-in pork chops
- 1/2 tsp (2 mL) each salt and pepper
Preparation
Stir grape juice concentrate with vinegar, garlic, and rosemary.
Pat chops dry and sprinkle with salt and pepper.
Heat oil in a non-stick skillet set over medium-high heat. Add the chops and brown for about 2 minutes on each side. Brush evenly with grape mixture. Reduce heat to medium and cook, turning and glazing often, for 6 to 8 minutes or until chops are just slightly pink in the centre. Serve immediately.
Makes 4 servings.
Tip: Because Canadian pork has been trichinosis-free for years, it is no longer necessary to cook it until well-done for health reasons. Remove them from the pan when they are slightly pink in the centre.
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