Tuesday, February 9, 2010
Pork Chops with a Golden Raisin Sauce
I had a bunch of leftover cauliflower rice from last night. So... I wanted a dish that was saucy! The cauliflower is perfect for sopping up extra juices! This fit the bill perfectly and had a nice sweetness to it that was a real treat! I thoroughly enjoyed it, and I'm so pleased to have leftovers for lunch! Hope you enjoy! :-)
5 pork chops, about 1/2 inch thick and trimmed of all visible fat
pepper and sea salt (optional)
2 T olive oil
1/4 C yellow onion, chopped
4 cloves garlic, minced
1 C chicken broth, low sodium
1/2 C white wine
2 T dijon mustard
1 tsp horseradish
2 T agave nectar
2 T parsley (dried flakes, or fresh minced)
1/2 C golden raisins
Preheat oven to 375 degrees. In a skillet, heat olive oil to medium heat. Sprinkle some salt and pepper over trimmed pork chops, and brown on both sides, then place in baking dish and put in oven. In same pan with same oil, saute onions and garlic. Add chicken broth, wine, parsley, mustard, horseradish, agave nectar, and golden raisins. Cook on medium heat until liquid reduces in half. Remove pork chops from oven and pour mixture over pork chops. Put back in oven for about 30 more minutes.
I served this with some steamed asparagus on a bed of cauliflower rice.
I love how the golden raisins plump up so juicy! Mmmmmm, tasty. :-)
*We are gong to start another Paleo/Zone Challenge!!!... Looking at a start date of March 1st ! It will still a 3 month challenge, very similar to our last, but with a few minor changes. Just in time for summer! Details are coming soon! Post thoughts, interests, or requests to comments!