It's the Berries Pork Chops
Pork lends itself to many flavors, and especially well with fruit. Serve these berry-sauced chops with spinach salad, green beans and corn muffins. Continue the berry flavor with fresh strawberries dipped in balsamic vinegar.
4 boneless pork chops, 1-inch thick
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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 328 calories Protein 23 grams Fat 11 grams Sodium 95 milligrams Cholesterol 76 milligrams.
Recipe provided courtesy of National Pork Board.