Garlic Pork Balsamico - 3.5 pts
Source of Recipe
Ten cloves of garlic may sound like a lot, but after cooking garlic's
pungent flavor mellows to give the chops a mild, slightly sweet taste.
Makes 4 Servings
List of Ingredients
1 small bulb garlic (about 10 cloves)
1 cup water
12 ounces boneless pork loin, cut into 8 slices
1 tsp dried rosemary, crushed
1 tsp olive oil
1/4 cup balsamic vinegar
2 tbsp water
1 tbsp honey-mustard
Fresh rosemary sprigs (optional)
Separate garlic bulb into cloves. Do Not peel. In a small saucepan combine garlic
cloves and 1 cup water. Bring to a boil. Boil for 2 minutes. Drain; cool slightly.
Peel cloves and set aside. Sprinkle both sides of pork slices with rosemary,
pressing into surface of the meat. Heat oil in a large nonstick skillet. Cook half
of pork and garlic cloves over medium heat for 6 to 7 minutes or till no pink
remains and juices run clear, turning meat over after half the cooking time.
Remove from skillet; keep warm. Repeat with remaining pork and garlic. For sauce,
stir together vinegar, 2 tbsp water, and honey-mustard. Add to garlic in skillet,
stirring to scrape up any browned bits. Bring mixture just to boiling. Reduce
heat. Simmer for 1 to 2 minutes or till sauce becomes slightly thickened. To serve,
spoon sauce over pork. Garnish with fresh rosemary sprigs, if desired.
PER SERVING: 143 Calories, 13 g Protein, 7 g Fat, 2 g Saturated Fat,
6 g Carbohydrate, 128 mg Sodium, 38 mg Cholesterol, 0 g Dietary Fiber