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Sticky Pork Chops
Published: 1/25/2010 4:38 PM
Last Modified: 1/26/2010 11:06 AM

Looking for something good to make for dinner tonight?

Here's a good one that comes from Annette Sym. She's Australia's low-fat cooking queen. Her cookbooks are now available in the U.S. You can order them online or through a local bookstore. This recipe comes from her new book "Symply Too Good to be True."

If you have a good, easy-to-prepare recipe, please share it with me. We're bringing back a reader favorite – the What's for Dinner column filled with easy to make weeknight recipes. If you have one, please e-mail me at natalie.mikles@tulsaworld.com.

STICKY PORK CHOPS
Makes 4 servings

1/3 cup plum sauce (in jar)
2 teaspoons sweet chile sauce
1 tablespoon soy sauce (low sodium)
2 tablespoons honey
Cooking spray
4 (7-ounce) lean pork chops
½ teaspoon crushed garlic (in jar)
½ teaspoon crushed ginger (in jar)
1/8 teaspoon ground Chinese 5 spice powder

1. In a small bowl combine plum, sweet chile, soy sauce and honey. Coat a large nonstick frypan with cooking spray. Fry pork chops until cooked to your liking. Remove chops onto a large dinner plate, and leave to one side.
2. Re-spray frypan with cooking spray and sauté garlic and ginger for 1 minute. Pour in honey mixture and add Chinese 5 spice, mixing well. Once sauce boils, simmer for 2 minutes. Return chops to pan to reheat and coat with sauce.

Variations:
Replace pork with 4 x 5oz skinless chicken breasts or 4 x 5oz lean beef steaks or 14oz firm tofu cut into 4 slices.

Nutrition, per serving:
298 calories
3.4 grams fat (1.2 grams saturated)
439 mg sodium
10.4 grams carbs
8.9 grams sugar
.1 grams fiber
46.2 grams protein

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
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2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
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2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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