Cran-Apricot Pork Chops
The bright jewel colors of cranberries and apricots dress up these tender chops and reflect the stunning fall foliage of autumn.
2 boneless pork loin chops (5 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup chopped dried apricots
3 TBSP dried cranberries
2 TBSP finely chopped onion
1 TBSP butter or margarine
1/3 cup Marsala wine OR chicken broth
Sprinkle both sides of pork chops with salt and pepper. Place on a broiler pan coated with nonstick cooking spray. Broil 4 to 6 inches from the heat for 7-8 minutes on each side or until juices run clear.
Meanwhile, in a small nonstick skillet, saute the apricots, cranberries ond onion in butter for 4-5 minutes or until tender. Stir in wine or broth. Bring to a boil; cook until liquid is reduced by half. Serve over pork chops.
YIELD: 2 servings
Nutrition facts: 1 serving equals 380 calories, 14g fat (6g saturated fat), 84 mg cholesterol, 407 mg sodium, 26g carbohydrates, 2g fiber, 28g protein.
Diabetic exchanges: 4 lean meat, 1-1/2 fruit, 1 fat.
Recipe Source: Cooking for 2 Magazine (fall 2006); submitted by Dora Santo Christo from Vernon, Connecticut.
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