About $3.61 per serving
¼ cup + 1 tablespoon balsamic vinegar
2 teaspoons garlic (2 cloves) or from the jar, minced
1 tablespoon extra virgin olive oil
4 thin-cut, top loin pork chops (4 oz. each), visible fat removed
2 cups broccoli florets (about 1 small head of broccoli), cut into bite size pieces
2 cups sweet potatoes (or 2 small sweet potatoes), cut into bite size cubes
¼ teaspoon chili powder
1 teaspoon black pepper, divided
1 cup frozen, unsweetened or no sugar added peaches, thawed and chopped
½ cup sugar-free peach preserves
? teaspoon cayenne pepper
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 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 Tips: Thaw frozen peaches in refrigerator overnight or remove from bag and place into a bowl of lukewarm water for about 10 minutes and drain.
|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|
|Dietary Fiber||4 g|
|Total Sugars||24 g|
|Protein ||28 g|
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.