Simple sweet and sour pork
2
- Prep Time5 min
- Total Time15 min
- Makes4 Servings
Roberto Caruso
Ingredients
1/3 cup red pepper jelly
2 tbsp soy sauce
4 boneless centre-cut pork chops, about 1/2-in. thick
Instructions
Preheat barbecue to medium.
Stir red pepper jelly with 1/4 cup water in a microwave-safe bowl. Microwave on medium until jelly softens, 30 to 45 sec. Stir in soy. Reserve half of mixture.
Oil grill, then barbecue chops, with lid closed, basting often with sauce, until cooked through, 3 to 4 min per side. Serve chops with reserved sauce and Herbed miso corn.
Nutrition (per serving)
Calories 209, Protein 20g, Carbohydrates 20g, Fat 5g, Sodium 492mg.
Wine Pairings
GLAZED PORK Pair it with: A peachy chardonnay. Sonoma winemaker Margo Van Staaveren created this option for chardonnay naysayers. The nose is all peaches, pineapple and pear, while the palate's creamy with just a hint of acidity, pairing perfectly with pork chops. Our pick: 2010 Chateau St. Jean Sonoma Chardonnay, California, $19.
