Pork Chops With Ginger-Soy Glaze

1. Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend.

2. Add pork and turn to coat.

3. Refrigerate at least 30 minutes and up to 3 hours.

4. Heat oil in heavy large skillet over medium-high heat.

5. Drain pork and reserve marinade.

6. Add pork to skillet and sauté until cooked through, about 5 minutes per side.

7. Transfer pork to platter.

8. Add marinade and green onions to same skillet.

9. Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.

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Nutrient	Quantity
Total fats	26.1813 g
Protein	374.4123 g
Carbohydrates	27.0273 g
Energy	1926.9563 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3746 g
Water	1813.8714 g
Aspartic acid	0.2521 g
Calcium, Ca	2246.6222 mg
Lutein + zeaxanthin	1218.808 g
Fiber, total dietary	2.9508 g
Fatty acids, total saturated 22:0	0.0028 g
Carotene, beta	3408.14 g
Niacin	26.7872 mg
Vitamin A, RAE	828.0012 g
Arginine	0.1677 g
Riboflavin	2.9301 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0298 g
Fatty acids, total saturated 20:1	0.0255 g
Glutamic acid	0.5343 g
Sodium, Na	4578.4595 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4268 g
Total lipid (fat)	26.1813 g
Manganese, Mn	1.1051 mg
Fructose	3.0104 g
Proline	0.1622 g
Fatty acids, total saturated 16:0	3.4029 g
Fatty acids, total saturated 8:0	0.4491 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	13.9474 g
Choline, total	1216.1481 mg
Sugars, total	20.3464 g
Serine	0.1313 g
Fatty acids, total saturated 10:0	0.5203 g
Fatty acids, total saturated 18:0	1.1866 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.4398 mg
Selenium, Se	311.7323 g
Ash	32.0593 g
Fatty acids, total saturated 18:1 undifferentiated	3.9132 g
Pantothenic acid	0.4166 mg
Phenylalanine	0.1199 g
Copper, Cu	4.8617 mg
Betaine	9.536 mg
Thiamin	2.2509 mg
Retinol	544.0012 g
Methionine	0.0336 g
Iron, Fe	27.7308 mg
Carbohydrate, by difference	27.0273 g
Phosphorus, P	3509.6094 mg
Folate, total	329.6846 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Alanine	0.099 g
Cholesterol	909.1887 mg
Valine	0.1172 g
Fatty acids, total saturated 18:2 undifferentiated	1.4672 g
Glycine	0.1023 g
Glucose (dextrose)	2.4248 g
Fatty acids, total saturated 14:0	2.3011 g
Zinc, Zn	19.25 mg
Isoleucine	0.1099 g
Fatty acids, total saturated 12:0	6.3979 g
Fatty acids, total polyunsaturated	4.043 g
Fatty acids, total saturated 14:1	0.0028 g
Leucine	0.1834 g
Vitamin A, IU	7493.5894 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	329.6846 g
Tryptophan	0.033 g
Vitamin C, total ascorbic acid	20.1016 mg
Phytosterols	13.52 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	0.0256 g
Fatty acids, total saturated 20:0	0.0028 g
Fatty acids, total saturated 6:0	0.0272 g
Tyrosine	0.0812 g
Vitamin B-12	18.6374 g
Vitamin K (phylloquinone)	227.1701 g
Fatty acids, total saturated	14.3256 g
Histidine	0.0601 g
Fatty acids, total monounsaturated	4.3964 g
Threonine	0.0925 g
Folate, food	329.6846 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Vitamin E (alpha-tocopherol)	9.9209 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	416.8035 mg
Lysine	0.1318 g
Potassium, K	4995.8861 mg
Cystine	0.0399 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
White wine	2 tablespoons	0	0	0
Ginger	2 teaspoons	3.2	0.7108	0.03
Garlic	1 teaspoon	4.172	0.9257	0.014
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Vegetable oil	1 tablespoon	117.232	0	13.6
Green Onion	2	38.34	8.1508	0.6674
chicken broth	1 cup	78.12	1.89	2.6208
pork loin chop	4	1613.8703	0	9.0667