Maple-Balsamic-Glazed Pork

Adapted from Cooking Light

  • 4 Tbs maple syrup
  • 4 Tbs balsamic vinegar
  • 2 tsp Dijon mustard
  • 4 center-cut pork loin chops (appx 1 lb.)
  • 2 tsp olive oil
  • Salt and pepper

To prepare the pork loins:  Place them a cutting board and trim any excess fat.  Cover them with heavy-duty plastic wrap, and pound to appx 1/4 inch thickness.  Season each side with salt and pepper.

In a small, nonstick saucepan, combine the syrup and the vinegar.  (Nonstick is crucial here.)  Bring the mixture to a boil, and cook until reduced to 1/3 cup, about 3-5 minutes, whisking occasionally.  (Turn on the exhaust fan and open window while this reduces.  It is as potent as it is delicious.)  Once reduced, set aside.

While the glaze reduces, heat a large nonstick skillet over medium-high heat.  Add pork to pan, and cook appx 2-3 minutes on each side.  Add glaze, and cook 1 more minute (or until the pork has reached desired degree of done-ness).  Turn the pork to coat it with the glaze.  Place the pork on a serving platter, drizzle with remaining glaze, and enjoy!

Serving suggestions:

Basic quinoa — Rinse 1 cup of quinoa under cold water.  In a medium sauce pan, bring 1 1/4 cups of low-sodium chicken broth to a boil.  Add quinoa.  Reduce heat to a simmer; cover; and cook for 10-12 minutes, stirring occasionally.

Sugar snap peas — In a large skillet, combine 2 cups of sugar snap peas; 1 inch of water; pinch of salt; and 1 Tbs sugar.  Bring to a boil; reduce heat to a simmer; cover; and cook for 5-10 minutes, depending on how snappy you like our peas.  (Note: If you prefer to string your sugar snap peas, I recommend doing so before cooking them.  I’ve read that stringing them after preserves the flavor during cooking, but it’s a LOT easier to do it before cooking.)

Nutritional Info for the Pork Only (Yield 4 servings)
Calories — 214
Fat — 6.4 g
Cholesterol — 63 mg
Sodium — 409 mg
Carbohydrate — 15.3 g
Dietary Fiber — 0.1 g
Protein — 22.7 g


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