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Suggest a better descriptionHeat large skillet until very hot. Brown chops in oil. Drain on towels. Pour off oil from skillet. Add scallion slices and minced gingerroot. Saute about 1 minute. Pour vinegar into skillet. Cook, scraping up brown bits, until reduced to 1 tablespoon. Add stock, the 1/3 cup jam, and the soy sauce. Stir til jam is liquified. Reduce heat to very low. Return chops to skillet. Braise, tightly covered, until no trace of pink remains, about 20 minutes. Transfer chopes to heated platter. Degrease pan juices and pour over chops. Sprinkle with julienned ginger and scallions. Posted to MC-Recipe Digest V1 #354 From: "Tina D. Bell"
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 85 | ||
Calories from Fat: 67 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 211.8mg | 7 % | |
Potassium 68.1mg | 2 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.2g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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