Glazed Pork Chops
Quick to fix and a delicious sauce to accompany the chops. It is a little – as Italians say – agrodolce – sour and sweet at the same time. If you use thin cut pork chops you can make this recipe in less than 10 minutes. I keep a can of frozen apple concentrate in the freezer to use at a moment’s notice. Just scoop some apple concentrate and reconstitute with water to the desired amount. I also use frozen apple concentrate to make vinaigrettes, add to cocktails and finish sauces. I served mashed potatoes and I rarely peel my russet potatoes because the potato, as well as the skin, is great sources of vitamin C (the skin provides almost half of the recommended daily intake), vitamin B6, folate, copper, potassium, magnesium, zinc, and protein. The fiber in potatoes is mostly in their skin so I figure why take the time to peel it when there are all these benefits. That’s my story and I am sticking to it! For holiday meals I usually do peel potatoes. Click here for the recipe….