In a zip bag, combine the first four ingredients. Add meat. Seal and refrigerate 15 minutes to eight hours. When ready to cook, reserve as much marinade as possible. Heat large frying pan over medium-high heat. Swirl in cooking oil. Add meat and cook for two minutes flip over an pour in marinade. Turn heat to medium-low and cover. Cook 5 minutes or until reaches proper cooking temp (145 degrees for pork chops).
Let rest for three minutes on the counter. Garnish with parsley and serve with sauce from pan.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 240.9mg||8 %|
|Potassium 37.5mg||1 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.7g|
|Protein 0.8g||1 %|
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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: 124
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