Cherry-glazed pork loin chops a tasty dish
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.
CHERRY-GLAZED PORK LOIN CHOPS
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.