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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

1 ts Olive oil
4 Thin loin pork chops; trimmed
1/2 ts Salt
1/4 ts Freshly ground pepper
1/2 c Finely chopped onion
4 lg Plums; sliced thin
1/4 ts Tarragon
2 tb White vinegar
1/2 c Chicken broth; defatted*
1 tb Firmly packed brown sugar

INSTRUCTIONS

1. Heat oil in large nonstick skillet over high heat. Sprinkle pork with
salt and pepper. Cook 3 to 4 minutes per side until cooked through.
Transfer to platter; cover loosely and keep warm.
2. Add onion, plums and tarragon to skillet; cook 2 to 3 minutes. Add
vinegar, then broth and brown sugar. Bring to boil; boil until reduced by
half, 3 minutes. Pour sauce over chops. Makes 4 servings.
*To defat broth: Freeze the broth for 30 minutes until fat solidifies on
the surface. Remove fat from surface with slotted spoon.
Prep time: 10 minutes Cooking time: 15 to 18 minutes Degree of difficulty:
Easy Low-fat Low-calorie
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list
[LHJRECIPE@MEDIA.TEAMNET.NET] on Tuesday, January 06, 1998 6:01 AM
NOTES : FROM LHJ ONLINE http://www.lhj.com  Lean pork chops and fruit make
an entr.e that's easy, elegant and low in fat.
Recipe by: LHJ Kitchen [lhjkitchen@LHJ.COM]
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 13,
1998

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