This pork chop recipe is one I have had in my Weight Watchers recipe folder for quite some time. It comes from the always helpful Weight Watchers Message Board. And let me just tell you, it was delicious. Oh heavens. These were the tenderest chops I have ever had. I ended up adding about an extra cup of chicken stock half way through the cooking time because the sauce had dried up. It seemed to work. These were a huge hit all the way around. Even the boys ate them.
Now another ingredient I have come to love using this year when I cook or bake, besides pumpkin, is maple syrup. I want to put maple syrup on everything. So off I went in search of a carrot recipe that included maple syrup and found this one at the Simply Recipes site. It was also a hit. My only complaint was that I didn’t make enough for leftovers for lunch tomorrow. So yummy! I should call them Carrots Yum Yum.
Pork Chops Yum Yum (Recipe courtesy of Weight Watchers Message Board)
1 pound lean pork loin
1 cup fat free chicken broth
1/8 cup honey
1/8 cup soy sauce
1 Tbsp ketchup
1 Tbsp ground ginger
1 Tbsp minced garlic
Brown pork chops on both sides then place in a casserole dish sprayed with non-stick spray.
Mix all remaining ingredients and pour over pork chops. Bake, uncovered, at 350 degrees for 45 minutes-1 hour.
Maple Orange Glazed Carrots (Recipe slightly adapted from Simply Recipes)
1 pound carrots, peeled, sliced into 1/4-inch thick rounds
2 Tbsp unsalted butter
1/2 teaspoon salt
1/4 cup maple syrup
1/3 cup orange juice
1/2 teaspoon orange zest
In a large sauté pan, melt butter. Add the carrots to the melted butter and toss to coat. Cook for 3-4 minutes. Add maple syrup to the carrots and cook for minute more. Add the orange juice to the pan and cover the pan and cook for 3 more minutes.
Uncover the pan and increase heat to medium high. Cook carrots until almost all of the liquid has evaporated, stirring occasionally. Remove from heat then sprinkle cinnamon over the carrots. Add orange zest and toss to combine.