Lime & Shallot Pork Chops

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Lime-Shallot-Pork-Chops.jpgHave you ever followed a new recipe only to realize {after it’s all gone} that you DIDN’T follow it properly? That’s the story of these Lime & Shallot Pork Chops. Which, by the way, were totally worth it.

The magazine, Diabetes Forecast, is a good one to sneak recipes out of the doctor’s office. I am not diabetic, nor is Larry. I AM a magazine recipe thief, sorry.

Recipes developed for diabetics are well-balanced when it comes to their glycemic load. The glycemic load is the impact the entire meal has on your blood sugar level. Which has an impact on your weight and energy level for us non-diabetics, and for diabetics, it impacts EVERYTHING.

I totally overlooked that it was “Ginger Lime Pork.” It called for (no kidding) ginger, along with scallions.  I never added ginger, and thought it said SHALLOTS. Those are tiny onions. No matter, mmmmm.

Once I discovered my bubble-brain-iness, I just renamed them. This would still be considered a diabetic recipe, nothing drastic was altered. What you should care about is that these are nutritionally balanced and yummy over brown rice to sop up the reduced marinade sauce.  My version:

Lime & Shallot Pork Chops

  • 2 teaspoons lime zest
  • 1/4 cup fresh squeezed lime juice (approximately the juice of 1 large lime)
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons finely minced shallots
  • 1/4 cup honey
  • 2 teaspoons minced garlic
  • 1/4 teaspoon fresh ground black pepper
  • 4 pork loin chops, 1/2 to 1 inch thick

Preheat the broiler to medium high. In a shallow bowl that can have the chops lay flat, combine the lime zest, juice, soy sauce, shallots, honey, garlic and pepper. Add the pork and set aside for 30 minutes. Turn a couple of times in the marinade.

Drain the marinade into a small saucepan.  Reduce the marinade on medium-low heat to about half the volume.

Meanwhile, place the pork on a foil-lined broiler pan coated with cooking spray. Broil for 5 minutes, then turn them over and broil another 4 minutes. Remove from heat, cover and let rest for 5 minutes.

Serve with the reduced marinade sauce poured over the pork.  Makes 4 servings.

NOTE: We like our pork to be slightly pink in the center.  If you prefer all the pink to be gone, cook an additional minute on the second side.

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{ 6 comments… read them below or add one }

1 Worth The Whisk October 8, 2011 at 8:40 am

That would be a great result, family peace. LOL

2 Renee Fontes October 7, 2011 at 9:34 pm

I am a magazine thief too. I loot the gym… Thank you for the recipe, pork is one of my go to foods because I’m poor. Everyone is tired of me fixing chops the same way. I make these and my family will talk to me again.

3 Worth The Whisk October 6, 2011 at 8:31 am

Thank you, Lynne. From such a good food photographer as you, that makes my heart sing.

4 Worth The Whisk October 6, 2011 at 8:31 am

Oh Kelly, waking up to tend pickles… you ARE a foodie!

5 Kelly October 6, 2011 at 7:24 am

Yes. I am a poor, poor direction reader. My problem generally lies in missing the fact that things have a resting step. Generally I catch it while I’m making the recipe, but I’ve been known to make things that are poorly planned out. Like recently I made pickles and seemed to overlook the fact that it pretty much took 4 days from start to canning. It meant getting up in the middle of the night often to tend to my pickles.

6 Lynne @ CookandBeMerry October 5, 2011 at 8:29 pm

Wow, what a luscious photo. Makes me want to get my knife and fork and dig right in.

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