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My Italian Kitchen
by Janet Zappala

Imagine melt-in-your-mouth pork chops exploding with spicy juices — not spicy "hot," but spice that drips with flavor. These chops deliver with a taste you won't forget!
Prep Time: 1 5 minutes (not counting marinating time)
Cook Time: 16 minutes Serves 2-4


    • 2 cloves garlic, minced
    • 6 scallions (green onions), finely chopped
    • 1 tablespoon grated fresh ginger
    • 2 teaspoons peppercorns, coarsely crushed
    • 1 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 1/2 cup fresh apple cider
    • 1 tablespoon low-sodium soy sauce

    Pork Chops

    • 2 tablespoons extra-virgin olive oil for sauteing
    • 4 bone-in pork chops, preferably all-natural, about 1-inch thick


TO MARINATE CHOPS: In a large bowl, combine marinade ingredients and rub over the pork chops, making sure to cover them evenly. Cover the bowl and refrigerate from 1 hour up to 24 hours.

TO COOK CHOPS: Heat the olive oil in a large skillet over high heat for 1 minute. Reduce the heat to medium and add the marinated chops. Cook for 8 minutes on the first side, 7 minutes on the second side. Remove the chops from the heat and let stand for 5 minutes (to retain juices) before serving.

Trim away the fat from the pork chops, and enjoy a meat that's high in protein, vitamin B6 and niacin.

(Per serving) Calories: 319; Total Fat: 17.1 gms; Sodium: 162 mgs; Carbohydrates: 19.3 gms; Protein: 18.4 gms; Fiber: 1 g


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