Garlic Pork Balsamico

Ten cloves of garlic may sound like a lot, but after cooking garlic's
pungent flavor mellows to give the chops a mild, slightly sweet taste

Makes 4 Servings

1 small bulb garlic (about 10 cloves)
1 cup water
12 ounces boneless pork loin, cut into 8 slices
1 tsp dried rosemary, crushed
1 tsp olive oil
1/4 cup balsamic vinegar
2 tbsp water
1 tbsp honey-mustard
Fresh rosemary sprigs (optional)

Separate garlic bulb into cloves. Do Not peel. In a small saucepan combine garlic
cloves and 1 cup water. Bring to a boil. Boil for 2 minutes. Drain; cool slightly.
Peel cloves and set aside. Sprinkle both sides of pork slices with rosemary,
pressing into surface of the meat. Heat oil in a large nonstick skillet. Cook half
of pork and garlic cloves over medium heat for 6 to 7 minutes or till no pink
remains and juices run clear, turning meat over after half the cooking time.
Remove from skillet; keep warm. Repeat with remaining pork and garlic. For sauce,
stir together vinegar, 2 tbsp water, and honey-mustard. Add to garlic in skillet,
stirring to scrape up any browned bits. Bring mixture just to boiling. Reduce
heat. Simmer for 1 to 2 minutes or till sauce becomes slightly thickened. To serve,
spoon sauce over pork. Garnish with fresh rosemary sprigs, if desired.

POINTS:  4 (3.5)

PER SERVING:  143 Calories/7 g Fat/2 g Saturated Fat/128 mg Sodium
6 g Carbohydrate/0 g Dietary Fiber/13 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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