| 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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