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Cherry-glazed pork loin chops a tasty dish

Dec. 02, 2012 @ 12:00 AM

This is a recipe from the American Diabetes Association for the holidays (or on a Tuesday night). Serve the chops with a crisp green salad and roasted potatoes.


Serves 4; Serving size: 1 pork chop

Preparation time: 10 minutes

Cook time: 15-16 minutes


4 (5 oz. each) bone-in pork loin chops (about 3/4-inch thick)

kosher salt, to taste

freshly ground black pepper, to taste

2 tsp. canola oil


1 shallot, minced

1 1/2 c. low-fat, reduced-sodium chicken broth

1/2 c. ruby port wine

1/2 c. dried cherries

3 T. fat-free milk

1 1/2 tsp. cornstarch

2 tsp. minced fresh thyme

2 tsp. minced fresh parsley


Pat the pork chops dry and sprinkle them on both sides with salt and pepper. Heat the oil in a large 12-inch skillet over medium-high heat. Add the pork chops and sear for about 4-5 minutes per side. Remove the pork chops from the skillet onto a plate. Tent the pork chops with foil and set aside.

In the pan drippings, add the shallot and sauté for 1 minute. Add in the broth, port, and cherries. Bring to a simmer and cook until reduced to about 3/4 cup. Scrape up any browned bits.

Meanwhile, whisk together the milk and cornstarch. Add the milk-cornstarch mixture to the pan and cook for 1-2 minutes, until thickened. Add back the pork chops and simmer the pork chops in the sauce for 2-3 minutes. Garnish with fresh thyme and parsley.

Nutrition information: calories: 260; calories from fat: 70; total fat: 8 g; saturated fat 2.3 g; trans fat: 0 g; cholesterol: 60 mg; sodium: 245 mg; total carbohydrate: 21 g; dietary fiber: 1 g; sugars 15 g; protein: 22 g.