Apricot-Glazed Pork Chops With Grilled Peaches and Napa Cabbage

10 hours ago 1

Democracy Dies successful Darkness

By Ellie Krieger

A sweet-savory premix of apricot jam, ginger and miso does treble work slathered onto pork chops, past utilized arsenic a drizzle for the nutrient and wedges of napa cabbage. Served with grilled saccharine peaches, it’s a stunning, summery repast that’s a joyousness to make.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

1/3 cupful (3 1/4 ounces) apricot jam
3 tablespoons unseasoned atom vinegar, divided
1 1/2 tablespoons shiro (white) miso
1 1/2 teaspoons finely grated caller ginger
3 1/2 tablespoons neutral oil, specified arsenic canola oregon avocado, divided, positive much arsenic needed
1/2 spoon crushed reddish capsicum flakes (optional)
1/4 spoon good salt
Four (6-ounce) bone-in pork chops, astir 1/2-inch thick
1 caput napa cabbage (2 1/2 pounds)
4 ripe peaches, halved and pitted
2 scallions, thinly sliced (about 1/4 cup)

Nutritional Facts

Per serving (1 pork chop, 1 cabbage wedge and 2 peach halves)

Calories
490
Fat
24 g
Saturated Fat
5 g
Carbohydrates
42 g
Sodium
469 mg
Cholesterol
86 mg
Protein
31 g
Fiber
7 g
Sugar
27 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.