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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- 4 bone-in pork chops
- 2 tsp. ground cumin
- 6 Tbsp. butter
- 1 cup chicken stock
- 4 chipotle peppers (canned, chopped)
- 2 Tbsp. honey
- 2 tsp. balsamic vinegar
- broccoli (Steamed)
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Directions
- Season chops; sprinkle with cumin. In large skillet, cook chops in 2 tbsp. butter over medium-high until golden, about 5 minutes per side. Transfer to platter. In skillet, boil stock, peppers and honey 4 minutes. Whisk in vinegar and remaining butter; season. Pour over chops. Serve with steamed broccoli.
NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium280mg12% |
| Potassium590mg17% |
| Protein21g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber3g12% |
| Sugars13g |
| Vitamin A45% |
| Vitamin C35% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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