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Cherry-Teriyaki Pork Recipe |
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Pork loin chops, sometimes labeled as centre-cut pork chops, can be very lean. here's a quick skillet entree that keeps them that way, while bringing out pork's natural sweetness.
Ingredients 4 (1/2 inch thick) lean boneless pork chops 93 to 4 ounces each), trimmed freshly ground pepper vegetable cooking spray 1 teaspoon olive oil 1/3 cup cheer preserves 1 clove garlic, minced 2 tablespoons reduced-sodium teriyaki sauce. 1 tablespoon balsamic vinegar 1/2 teaspoon dried thyme 1/3 cup canned reduced-sodium chicken broth 2 teaspoons cornstarch
Method Flatten pork chops to 1/4 inch thick between sheets of wax paper. Season both sides of chops with pepper. Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. add chops and cook until browned (about 4 or 5 minutes) turning once. Remove from skillet; keep warm by placing on a plate and covering with foil.
Add preserves and next four ingredients to skillet; bring to a boil over medium-over heat, stirring frequently. In a small bowl, stir chicken broth and cornstarch until smooth; stir into skillet. Cook, stirring constantly, until thickened. Return chops and any accumulated juices to skillet, turning to coat with sauce. Cook until hot.
Per serving: 22 g carbohydrates, 240 calories, 7 g fat(2 g saturated), 60 mg cholesterol, 22 g Protein, 410 mg sodium |
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