Heart Healthy
This Simple Cooking with Heart American/Southern recipe is a fantastic meal that gives a hefty boost to your veggie and fruit intake for the day.
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Pork Chops with Balsamic-Peach Glaze, Roasted Sweet Potatoes and Broccoli
-
Servings
4
Ingredients
-
1/4 cup balsamic vinegar -
1 tsp. balsamic vinegar -
2 clove fresh garlic (minced) OR -
2 tsp. jarred, minced garlic -
1 Tbsp. extra virgin olive oil -
4 thinly sliced top loin pork chops (4 oz. each) -
1 head broccoli (cut into bite-size pieces) OR -
2 cups broccoli florets -
2 small sweet potatoes ( or 2 cups,) -
1/4 tsp. chili powder -
1 tsp. black pepper (divided use) -
1 cup frozen, unsweetened peaches (thawed, chopped) -
1/2 cup sugar-free peach preserves -
1/8 teaspoon cayenne pepper -
1 Tbsp. fresh thyme leaves OR -
1 tsp. dried thyme -
non-stick Cooking spray
Directions
Tip: Click on step to mark as complete.
-
Preheat oven to 350° F. -
In a medium mixing bowl, whisk together ¼ cup balsamic vinegar, garlic and olive oil. Reserve half of this mixture for vegetables. To half of the vinegar mixture, add pork chops. Cover and chill for 15-30 minutes. -
In a large mixing bowl, add vegetables, chili powder and ½ teaspoon. pepper and vinegar mixture and toss thoroughly to coat. Spread vegetables in one layer on a baking sheet coated with cooking spray. Roast for 35-40 minutes until potato is soft and broccoli begins to turn slightly crispy. -
In a small skillet over medium-low heat, stir together 1 tablespoon of balsamic vinegar, peaches, peach preserves, cayenne pepper and thyme. Heat, stirring frequently, until sauce begins to simmer. -
Remove pork chops from marinade and discard remaining liquid. Season with remaining pepper. Heat a large skillet over medium heat. Coat with cooking spray and add pork chops. Cook 2-3 minutes in each side, until cooked through. -
Serve with 1 cup of vegetables and ¼ sauce drizzled over each pork chop.
Cooking Tip: Thaw frozen peaches in refrigerator overnight or remove from bag and place into a bowl of lukewarm water for about 10 minutes and drain.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 346 | |
|---|---|---|
| Total Fat | 6.0 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 75 mg | |
| Sodium | 113 mg | |
| Total Carbohydrate | 44 g | |
| Dietary Fiber | 4 g | |
| Sugars | 24 g | |
| Protein | 28 g | |
-
Servings
4
Ingredients
-
1/4 cup balsamic vinegar -
1 tsp. balsamic vinegar -
2 clove fresh garlic (minced) OR -
2 tsp. jarred, minced garlic -
1 Tbsp. extra virgin olive oil -
4 thinly sliced top loin pork chops (4 oz. each) -
1 head broccoli (cut into bite-size pieces) OR -
2 cups broccoli florets -
2 small sweet potatoes ( or 2 cups,) -
1/4 tsp. chili powder -
1 tsp. black pepper (divided use) -
1 cup frozen, unsweetened peaches (thawed, chopped) -
1/2 cup sugar-free peach preserves -
1/8 teaspoon cayenne pepper -
1 Tbsp. fresh thyme leaves OR -
1 tsp. dried thyme -
non-stick Cooking spray
Directions
Tip: Click on step to mark as complete.
-
Preheat oven to 350° F. -
In a medium mixing bowl, whisk together ¼ cup balsamic vinegar, garlic and olive oil. Reserve half of this mixture for vegetables. To half of the vinegar mixture, add pork chops. Cover and chill for 15-30 minutes. -
In a large mixing bowl, add vegetables, chili powder and ½ teaspoon. pepper and vinegar mixture and toss thoroughly to coat. Spread vegetables in one layer on a baking sheet coated with cooking spray. Roast for 35-40 minutes until potato is soft and broccoli begins to turn slightly crispy. -
In a small skillet over medium-low heat, stir together 1 tablespoon of balsamic vinegar, peaches, peach preserves, cayenne pepper and thyme. Heat, stirring frequently, until sauce begins to simmer. -
Remove pork chops from marinade and discard remaining liquid. Season with remaining pepper. Heat a large skillet over medium heat. Coat with cooking spray and add pork chops. Cook 2-3 minutes in each side, until cooked through. -
Serve with 1 cup of vegetables and ¼ sauce drizzled over each pork chop.
Cooking Tip: Thaw frozen peaches in refrigerator overnight or remove from bag and place into a bowl of lukewarm water for about 10 minutes and drain.
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