Rating: 2 stars
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The freshly ground pepper in the marinade releases an intense aroma when the pork chops are seared in a hot skillet. Rice with toasted sesame seeds pairs nicely with the Bourbon-spiked flavor of the pork chops.

Don Mauer
Recipe by Cooking Light May 2003

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces meat and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large zip-top plastic bag, and add pork to bag. Seal, and marinate in refrigerator 30 minutes.

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  • Combine soy sauce and the next 5 ingredients (soy sauce through honey) in a blender, and process until smooth. Pour the soy mixture into a small saucepan, and bring to a boil. Cook for 1 minute, stirring constantly. Remove mixture from heat; stir in green onions.

  • Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; cook, stirring frequently 6 minutes or until pork loses its pink color. Serve the pork with sauce.

Nutrition Facts

229 calories; calories from fat 28%; fat 7.2g; saturated fat 2.3g; mono fat 3.3g; poly fat 0.9g; protein 26g; carbohydrates 13.9g; fiber 0.8g; cholesterol 63mg; iron 1.4mg; sodium 675mg; calcium 34mg.
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