Tangy Saucy Pork Loin Chops
This recipe from Ginny (Virginia) Becker of Great Falls won first place at Montana State Fair and will win for your dinner.
6 boneless pork loin chops, or bone-in, 3/4-inch thick
4 cloves garlic, minced
2/3 cup apple jelly
2/3 cup ketchup
2 tablespoons vinegar
2 teaspoons chili powder
Nonstick cooking spray
- Combine apple jelly, catsup, vinegar and chili powder in a medium-sized saucepan. Bring to boil, stirring frequently. Remove from heat.
- Spray a large skillet with nonstick cooking spray. Heat skillet over medium heat. Brown chops on one side for 2 to 3 minutes. Turn over and top each chop with crushed garlic. When browned on second side (about 2 to 3 minutes), spoon about 1 cup of the sauce over meat. Cover skillet and cook about 5 minutes longer or until internal temperature is 160°F (70°C).
- Serve with remaining sauce.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 259 calories; Protein: 22 grams; Fat: 7 grams; Sodium: 396 milligrams; Cholesterol: 56 milligrams; Saturated Fat: 2 grams; Carbohydrates: 31 grams; Fiber: 0 grams.
Recipe provided courtesy of National Pork Board.