If you want to use up some of the preserves languishing on the door of your fridge, you can sub them in for the red currant jelly--which offers a sweet-tart element here. Seedless raspberry or apricot jam will work well; to balance the sweetness, add a little lemon juice to the sauce. Orange marmalade will work, too, putting a mild, pleasantly bitter spin on the dish.
1 pound carrots, diagonally cut into 1-inch pieces
2 tablespoons chopped fresh parsley
1 tablespoon unsalted butter, melted
2 teaspoons stone-ground mustard
How to Make It
Combine first 4 ingredients in a small bowl, stirring with a whisk.
Place pork and 1/4 cup jelly mixture on a jelly-roll pan; toss to coat. Cover and marinate in refrigerator 1 hour. Reserve remaining jelly mixture.
Preheat broiler to high.
Sprinkle pork with salt and pepper. Broil for 4 minutes or until desired degree of doneness (do not turn over).
Steam carrots 10 minutes or until tender. Combine carrots, parsley, butter, and mustard in a bowl; toss to coat. Serve pork chops with reserved jelly mixture and steamed carrots.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.