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Broiled Pork Chops With Nectarine Chutney Recipe
|Fresh ginger slices||6 , unpeeled (Quarter Size Slices, 1/4 Inch Thick)|
|Grated lemon zest||1 1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Orange juice concentrate||1 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Brown sugar||2 Tablespoon|
|Olive oil/Other vegetable oil||1 Tablespoon|
|Center cut pork chops||1 Pound, well trimmed (1/4 Inch Thick, 4 Center-Cut Pork Chops)|
Serving size: Complete recipe
Calories 1366 Calories from Fat 317
% Daily Value*
Total Fat 36 g54.9%
Saturated Fat 7.8 g39.1%
Trans Fat 0.1 g
Cholesterol 313 mg
Sodium 317.4 mg13.2%
Total Carbohydrates 160 g53.4%
Dietary Fiber 24.1 g96.5%
Sugars 83.5 g
Protein 112 g223.9%
Vitamin A 31.2% Vitamin C 118.6%
Calcium 34.4% Iron 41.8%
*Based on a 2000 Calorie diet
2 In a medium saucepan, combine the nectarines, onion, half the ginger, the lemon zest (if using), 1 tablespoon of the lemon juice, the orange juice concentrate, vinegar, brown sugar and 1 1/2 teaspoons of the cinnamon. Bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer while you broil the pork chops.
3 Preheat the broiler. Line a broiler pan with foil.
4 In a small bowl, combine the olive oil, the remaining 1 tablespoon lemon juice, remaining ginger, 1 1/2 teaspoons cinnamon and the pepper.
5 Place the pork chops on the prepared broiling pan. Brush them with half the olive oil mixture, and broil 4 inches from the heat for 4 minutes.
6 Turn the pork chops over, brush them with the remaining olive oil mixture and broil for 4 minutes longer, or until cooked through.