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Ingredients
- 1 tsp Extra virgin olive oil
- 4 x Thin loin pork chops, trimmed
- 1/2 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1/2 c. Finely minced onion
- 4 lrg Plums, sliced thin
- 1/4 tsp Tarragon
- 2 Tbsp. White vinegar
- 1/2 c. Chicken broth, defatted*
- 1 Tbsp. Firmly packed brown sugar
Directions
- 1. Heat oil in large nonstick skillet over high heat. Sprinkle pork with salt and pepper. Cook 3 to 4 min per side till cooked through.
- Transfer to platter; cover loosely and keep hot.
- 2. Add in onion, plums and tarragon to skillet; cook 2 to 3 min. Add in vinegar, then broth and brown sugar. Bring to boil; boil till reduced by half, 3 min. Pour sauce over chops.
- Makes 4 servings.
- *To defat broth: Freeze the broth for 30 min till fat solidifies on the surface. Remove fat from surface with slotted spoon.
- Prep time: 10 min
- Cooking Time: 15 to 18 min Degree of difficulty: Easy Low-fat Low-calorie
- NOTES : FROM LHJ ONLINE http://www.lhj.com Lean pork chops and fruit make an entree which's easy, elegant and low in fat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 987g | |
| Calories 676 | |
| Calories from Fat 187 | 28% |
| Total Fat 20.92g | 26% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 1477mg | 62% |
| Potassium 1745mg | 50% |
| Total Carbs 86.22g | 23% |
| Dietary Fiber 9.8g | 33% |
| Sugars 72.84g | 49% |
| Protein 40.19g | 64% |
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