Pork lends itself to many flavors, but
goes very well with fruit. Serve these sauced chops with spinach
salad, green beans and corn muffins. Continue the berry flavor
with fresh strawberries dipped in balsamic vinegar.
It's the
Berries Pork Chops
- 4 boneless pork chops,
1-inch thick
Olive oil
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter
1/2 cup cran-raspberry juice
2 tablespoons balsamic vinegar
1/2 cup seedless raspberry jam
- Heat a large heavy skillet
over medium-high heat. Brush each chop lightly with olive oil
and cook chops for 9 to 10 minutes, turning occasionally, until
evenly browned on both sides and just done. Remove chops to a
serving platter; keep warm.
- In a small bowl combine
brown sugar, cornstarch, cinnamon and nutmeg.
- Melt butter in skillet
and stir in brown sugar mixture. Add juice and vinegar. Cook,
stirring constantly, until sauce thickens. Stir in jam; cook
and stir for 1 minute more.
- Spoon sauce over chops.
Serves 4.
Nutrition Facts
Calories 328 calories
Protein 23 grams
Fat 11 grams
Sodium 95 milligrams
Cholesterol 76 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
