4 Serves
45 Mins
Press one side of each pork chop into the black pepper to create a uniform crust.
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Vitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
258 µg / 400 µgCalcium
34 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
142 mg / 1,250 mgPotassium
442 mg / 4,700 mgSodium
638 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
5 g / 28 gSugar
20 g / 50 gSaturated Fat
4 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
112 gAlcohol
0 g
Heat a nonstick grill skillet over medium-high heat. Place the pork chops in the pan, pepper-side down, and sear for 4 minutes until a deep brown crust forms.
Reduce the heat to medium, flip the pork chops, and continue cooking for 6 to 8 minutes until the internal temperature reaches the desired doneness. Remove the chops from the pan, cover, and let them rest.
In a small bowl, whisk together the honey, soy sauce, balsamic vinegar, cornstarch, and additional cracked black pepper until smooth.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Pour the honey-soy mixture into the saucepan with the garlic butter. Bring to a boil, then simmer for 1 minute while stirring until the sauce thickens slightly.
Drizzle the prepared glaze over the rested pork chops and garnish with fresh chives or green onions. Serve immediately with warm polenta and a side of green salad.
59
g7
g30
g
