WITH MASHED POTATOES AND LEMON-MIN
PEAS
Ingredients
Cooking
spray
½ cup diced
white onion
3tablespoons
minced fresh garlic, divided
1/3 cup red
wine or unsalted chicken stock
2tablespoon
sugar
2ttablespoon
red currant fruit spread
¼ cup red
wine vinegar
1½tablespoons
grated lemon rind
4 (6-ounce)
bone-in centre –cut loin pork chops, trimmed
½ teaspoon fleshly
ground black pepper
¼ teaspoon
kosher salt
Preparation
1. Heat a saucepan
over a medium heat. Coat pan with cooking spray. Add onion and tablespoon garlic;
cook 5 minute or until liquid almost evaporates. Add sugar and fruit spread;
bring a boil. Cook 1minute. Add vinegar; return to a boil. Cook until it is
reduced ½ cup (about 5 minutes).
2. Heat a large
grill pan over medium-high heat. Coat with
cooking spray, combine 2 tablespoons garlic and rind; sprinkle evenly over
pork, pressing to adhere. Sprinkle evenly with pepper and salt. Add pork to
pan; cook 3 minutes on each on side until or until desire degree of doneness. Remove
from pan; let stand 5 minutes.
For the
mashed potatoes:
Place 2 cups
frozen precut baking potatoes (such as ore Ida steam n mash) in a bowl. Microwave
at HIGH 3minutees, stirring after 2 minutes. Add 2 tablespoons 2% reduced –fat milk
1tablespoon extra-virgin olive oil, ¼ teaspoon
freshly ground black pepper, and 1/8 teaspoon salt; mash potatoes. Sprinkle with
additional pepper, if desired.
For the
lemon –mint peas
Place 2 cup
frozen green peas and 2tablespoon water in a bowl cover. Microwave at HIGH 3 minutes stirring after 2
minutes. Add 1tablespoon chopped mint, 1 teaspoon butter, ½ teaspoon grated
lemon rind, ¼ teaspoon pepper , and 1/8 teaspoon salt; toss .
