This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I didn't fail the test, I just found 100 ways to do it wrong."
This sauce was inspired by a jam that my wife likes. The ginger peach preserves are tasty, but this sauce is much spicier with the fresh ginger flavor. I added a little extra ground pepper to give this even more zing, but you can adjust that to your taste.
Pork is now bred and processed to be much leaner. When compared to cuts of chicken, some cuts of pork are as lean or leaner. Below is a table using a skinless chicken thigh and breast as comparisons (all are based on four ounces of meat).
|Nutrients||Pork top loin roast||Pork Sirloin chop||Boneless skinless chicken thigh||Boneless skinless chicken breast||Center rib loin chop||Pork tenderloin|
|Saturated Fat grams||2||2.5||1.1||0.4||2.5||1.3|
|Monounsaturated Fat grams||2.7||3.2||1.4||0.3||3.3||1.8|
Polyunsaturated Fat grams
None of these cuts are over 200 calories and the highest amount of fat is the center cut rib chop. This is still very acceptable and considered a lean meat.
Servings = 2 | Serving size =4 ounces pork with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers.
|1 Tbsp||fresh ginger (minced)|
|1 Tbsp||pure maple syrup|
|2 Tbsp||peach preserves|
|fresh ground black pepper (to taste)|
|2 4 ounce||pork chops|
Place a large skillet in the oven and preheat to 375°F.
Place the ginger, maple syrup, peach preserves, salt and pepper in a mini chopper or blender. Process until smooth.
When the oven is hot, place the pork chops in the skillet. Top with half of the sauce and return the pan to the oven. Cook for about 8 – 10 minutes. Turn the pork chops over and top with the remaining sauce. Cook for another 5 – 7 minutes and serve.
Serving size = 4 ounces pork with sauce
Servings = 2
Amount Per Serving
|Calories 256||Calories from Fat 66|
|% Daily Value|
|Total Fat 7g||12%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber <1g||1%|
|Vitamin A 0%||Vitamin C 3%|
|Calcium 1%||Iron 6%|
|Vitamin K 0 mcg||Potassium 524 mg|
|Magnesium 28 mg|