Pork Chops with Balsamic-Peach Glaze, Roasted Sweet Potatoes and Broccoli

Ingredients:

• 1/4 cup balsamic vinegar
• 1 tsp. balsamic vinegar
• 2 clove fresh garlic (minced)
• OR
• 2 tsp. jarred, minced garlic
• 1 Tbsp. extra virgin olive oil
• 4 thinly sliced top loin pork chops (4 oz. each)
• 1 head broccoli (cut into bite-size pieces)

  OR

• 2 cups broccoli florets
• 2 small sweet potatoes ( or 2 cups,)
• 1/4 tsp. chili powder
• 1 tsp. black pepper (divided use)
• 1 cup frozen, unsweetened peaches (thawed, chopped)
• 1/2 cup sugar-free peach preserves
• ? tsp. cayenne pepper
• 1 Tbsp. fresh thyme leaves
• OR
• 1 tsp. dried thyme
• non-stick Cooking spray

Directions:

• Preheat oven to 350° F.
• In a medium mixing bowl, whisk together ¼ cup balsamic vinegar, garlic and olive oil. Reserve half of this mixture for vegetables. To half of the vinegar mixture, add pork chops. Cover and chill for 15-30 minutes.
• In a large mixing bowl, add vegetables, chili powder and ½ teaspoon. pepper and vinegar mixture and toss thoroughly to coat. Spread vegetables in one layer on a baking sheet coated with cooking spray. Roast for 35-40 minutes until potato is soft and broccoli begins to turn slightly crispy.
• In a small skillet over medium-low heat, stir together 1 tablespoon of balsamic vinegar, peaches, peach preserves, cayenne pepper and thyme. Heat, stirring frequently, until sauce begins to simmer.
• Remove pork chops from marinade and discard remaining liquid. Season with remaining pepper. Heat a large skillet over medium heat. Coat with cooking spray and add pork chops. Cook 2-3 minutes in each side, until cooked through.
• Serve with 1 cup of vegetables and ¼ sauce drizzled over each pork chop.

Serving size: 4

Recipe provided by the American Heart Association