Wednesday, September 29, 2010

Low Fat BBQ Pork Chops

8 boneless pork chops, fat trimmed
1/2 cup tomato paste
2/3 cup white vinegar
1/2 tsp salt
1/8 tsp ground cloves
2 tbsp brown sugar
1 tbsp mustard
2 cups white mushrooms, sliced
2 large onions, chopped

In a frying pan sprayed with non-stick cooking spray, brown pork chops on both sides (you will need to do a few chops at a time). In a medium saucepan combine tomato paste, vinegar, salt, cloves, sugar and mustard. Bring to a boil, stirring to combine well. Add mushrooms and onions, stirring to combine.

In a freezer container, arrange pork chops on bottom then pour sauce over top. Cover, allow to cool, label and freeze.

To bake:
Thaw overnight in fridge. Bake covered for 1 1/2 hours at 350F.

You can also make two batches of 4 pork chops each in each container, and reduce the cooking time slightly.

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