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Recipes
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1
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2
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3
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4
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5
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6
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Servings
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4
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8
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12
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16
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20
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24
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Ingredients
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Strawberry preserves
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1/2 C.
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1 C.
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1-1/2 C.
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2 C.
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2-1/2 C.
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3 C.
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Red wine vinegar
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3 T.
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1/4 C. + 2 T.
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1/2 C. + 1 T.
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3/4 C.
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3/4 C. + 3 T.
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1 C. + 2 T.
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Canola or olive oil
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1/4 C.
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1/2 C.
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3/4 C.
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1 C.
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1-1/4 C.
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1-1/2 C.
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Lemon juice
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1 t.
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2 t.
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1 T.
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1 T. + 1 t.
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1 T. + 2 t.
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2 T.
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Pork loin chops
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4
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8
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12
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16
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20
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24
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 Assembly Directions:
In a mixing bowl, whisk together preserves, vinegar, oil and lemon juice. One recipe will make about 1 cup.
Place pork chops in freezer bag. Pour marinade over pork chops.
Freezing Directions:
Seal, label, and freeze.
Serving Directions:
Thaw pork chops in the refrigerator overnight.
To Bake: Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. Place pork chops on baking sheet. Bake for 30 minutes or until an instant read thermometer inserted into the thickest piece of pork reads 160 to 170 degrees.
To Grill: Heat grill to medium high heat. Grill for 5 to 10minutes on each side or until the pork has reached and internal temperature of 165 degrees using an instant read thermometer.
Nutritional Info:
Oil is not included in the nutritional analysis.
Per Serving: 227 Calories; 5g Fat (20.5% calories from fat); 19g Protein; 27g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 55mg Sodium.
Exchanges: 2-1/2 Lean Meat; 2 Other Carbohydrates.
From the Monthly Newsletter (Monday, August 16, 2010)
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