Makes 4 servings
Ingredients
- 3/4 tsp. unsalted butter
- 3/4 tsp. oil
- 4 boneless pork loin chops, 1/2 inch thick
- 2/3 cup onion, chopped
- 3-1/2 Tbs. carrots, peeled and chopped
- 3/4 cup plus 1 Tbs. chicken stock
- 1 Tbs. plus 1 tsp. sugar
- 1 Tbs. plus 1 tsp. red wine vinegar
- 1/3 cup cranberries
Directions
- Heat butter and oil in a heavy skillet over medium high heat;
- Brown chops 1 minute on each side;
- Set aside;
- sauté onions and carrots until brown and tender, about 5-7 minutes;
- Return pork chops to pan and add stock;
- Cover, reduce heat to low and simmer about 10-12 minutes;
- Remove chops and keep warm;
- Add remaining ingredients;
- Cook 4-5 minutes until cranberries pop;
- Return chops to skillet and cook until pork is heated throughout;
- Serve sauce over chops.
Calories: 170
Protein: 19.7 grams
Sodium: 218 mg
Cholesterol: 54 mg
Fat: 6.1 grams
Carbohydrates: 8.3 grams
Exchanges: .5 Vegetable; .1 Fruit; .2 Lean meat;
.9 Fat; .2 Sugar; 2.5 Very Lean Meat
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