Pork Chops with Balsamic-Peach Glaze, Roasted Sweet Potatoes and Broccoli
- 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.
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- Nutritional Analysis
- Per serving
- Calories Per Serving
- 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
- 75 mg
- 113 mg
- 44 g
- 4 g
- 24 g
- 28 g
Recipe copyright © 2014 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.
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