Sweet 'n' Tangy Pork Chops Recipe

Sweet 'n' Tangy Pork Chops Recipe
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Even our 2-year old will eat this dish. The tender chops covered in a flavorful sauce are quick to fix. I like to serve them on a bed of no-yolk noodles. -Michelle Bishop of Peru, Indiana

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  • 4 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup sherry or chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 4 boneless pork loin chops (4 ounces each)
  • 1 teaspoon Crisco® Pure Olive Oil
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1/4 cup diced green pepper
  • 1/4 cup diced sweet red pepper

Directions

  • In a bowl, combine the sherry or broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown pork chops in oil. Top with sauce. Reduce heat; cover and simmer for 10-12 minutes or until meat juices run clear.
  • Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Garnish with diced peppers. Yield: 4 servings.

Nutritional Analysis: One serving (1 pork chop with 2 tablespoons sauce) equals 229 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 342 mg sodium, 10 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Sweet 'n' Tangy Pork Chops published in Light & Tasty December/January 2004, p27

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