Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon minced garlic
- 1 tablespoon unsalted butter
- ½ cup quince jelly
- 1 tablespoon freshly chopped rosemary
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
Directions
In small saucepan, sauté garlic in butter over medium heat.
Add jelly, rosemary, pepper and salt.
Cook, stirring constantly, until jelly has just melted.
Remove from heat and set aside.
Preheat electric broiler.
Arrange chops on rack in broiler pan.
Generously brush topside of each chop with half of the glaze.
Broil chops 3-4" from the heat for 6 minutes until browned.
Turn chops over.
Brush with remaining glaze.
Broil for 4-5 minutes until done to your liking.