| 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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