Pork Chops with Sweet-and-Sour Onions and Carrots
- Low fat
- Lactose free
- Low calorie
- Low carb
Ingredients
- 4 pork chops (6 to 8 oz/175 to 250 g each)
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) each salt and black pepper
- 1 tbsp (15 mL) (approx) olive or vegetable oil
- <strong>Sweet-and-Sour Onions and Carrots</strong>:
- 3 tbsp (45 mL) olive or vegetable oil
- 6 cups (1.5 L) finely sliced red onions or Spanish onions
- 2 bay leaves
- 1/2 tsp (2 mL) salt
- 1-1/2 cups (375 mL) finely julienned carrots
- 2 cloves garlic, minced
- 1-1/2 tsp (7 mL) chili powder (ancho, New Mexico or chipotle)
- 1 tbsp (15 mL) vinegar (sherry, red or white wine, cider or malt)
- 1 tsp (5 mL) granulated sugar
- 3/4 cups (175 mL) tomato salsa
- 3 tbsp (45 mL) chopped parsley or coriander
Preparation
Sweet-and-Sour Onions and Carrots: In large skillet, heat oil over medium heat; add onions, bay leaves and salt and fry, stirring often, until evenly golden, about 45 to 55 minutes.
Stir in carrots, garlic and chili powder; fry, stirring often, until carrots are soft. Stir in vinegar, sugar and 1/4 cup/60 mL water; bring to boil and cook, stirring, for 2 minutes.
Stir in salsa and 1/4 cup/60 mL water; bring to boil and cook for 1 minute, adding a little more water if sauce is very thick. Remove from heat; set aside.
Sprinkle chops evenly with cumin, salt and pepper; brush lightly with oil. Grill, turning once, over medium-high heat (or broil), until chops have just a hint of pink in thickest part. Transfer to serving plate.
Reheat onion-carrot mixture; stir in parsley. Remove bay leaves. Spoon some over chops; serve remainder on side.
Makes 4 servings.
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