HE SAID: Not bad, prefer chicken or fish
SHE SAID: Great, doesn't taste the same without the butter, but it really didn't make that big of a difference.
|Pork Chops with Creamy Ponzu Sauce|
There are actually several kinds of ponzu sauce and last night we found a no fat, no sugar Yuzu Ponzu Sauce at Marukai here in Honolulu produced by Kikkoman. If you can't find Ponzu Sauce in a market near you, it's very easy to make. Google 'Ponzu Sauce Recipe' and you'll have your choice of ponzu sauces to choose from, depends on what kind of taste you prefer. Ponzu is very citrusy, so if you prefer a milder citrus taste, we would add more non-fat half-and-half to your sauce.
|Yuzu Ponzu Sauce|
Serves 2, plus leftovers
Prep Time: 10 minutes
Cook Time: 15 minutes (we have a small pan)
4 boneless pork loin chops, fat trimmed (we cut ours kind of like medallions for easier eating)
1/2 c. ponzu sauce
1/4 c. non-fat half-and-half
1 t. cornstarch
salt and pepper
Season pork chops and pan fry. We used our non-stick pan and didn't need any oil or non-stick spray. Place cooked pork chops on a plate and keep warm. You'll want to have your sauce, half-and-half and cornstarch measured out since the sauce cooks quickly. In the same pan (lower your heat), pour in your ponzu sauce and swirl around scrapping all the grease from the pork (which isn't a whole lot). Swirl around for a couple of minutes. Add some of the heated ponzu sauce to your non-fat half-and-half, mix and slowly add back to your pan. Turn heat up and let simmer. In the meantime, make a paste with your cornstarch using some of the ponzu cream sauce, then add to the pan and constantly stir until your sauce thickens. Lower heat and add pork back in to heat pork up and serve.