Rasp­berry Bal­samic Smoked Pork Chops

Simple & Delicious - - ON THE MENU - —Lynn Moretti, Oconomowoc, WI

TAKES: 30 min. MAKES: 4 serv­ings

These smoked chops are so de­li­cious. They’re my hus­band’s fa­vorite meal.

2 large eggs

1/₄ cup 2% milk

1 cup panko (Ja­panese)

bread crumbs

1 cup finely chopped pecans 4 smoked bone-in pork

chops (71/2 oz. each )

1/₄ cup all-pur­pose flour

1/₃ cup bal­samic vine­gar

2 Tbsp. brown su­gar

2 Tbsp. seed­less rasp­berry jam 1 Tbsp. thawed frozen or­ange

juice con­cen­trate

1. Pre­heat oven to 425¡. In a shal­low bowl, whisk to­gether eggs and milk. In an­other shal­low bowl, toss bread crumbs with pecans.

2. Coat pork chops with flour; shake off ex­cess. Dip in egg mix­ture, then in crumb mix­ture, pat­ting to help ad­here. Place on a bak­ing sheet coated with cook­ing spray.

3. Bake chops un­til golden brown, 15-20 min­utes. Mean­while, place re­main­ing in­gre­di­ents in a small saucepan; bring to a boil. Cook and stir sauce un­til slightly thick­ened,

6-8 min­utes. Serve with chops.

PER SERV­ING 579 cal., 36g fat (10g sat. fat), 106mg chol., 1374mg sod., 36g carb. (22g sug­ars, 3g fiber), 32g pro.


Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.