Pork Chops with Pears Recipe
- 2 teaspoons butter
- 3 small firm pears, peeled and thinly sliced
- 1-1/2 teaspoons sugar
- 4 boneless pork loin chops (4 ounces each and 1/3 inch thick)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried rosemary, crushed
- 1. In a large nonstick skillet, melt butter. Add pears, sprinkle with sugar. Cook and stir for 2-3 minutes or until softened. Remove pears to a serving platter and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, cook chops, uncovered, for 6-8 minutes on each side or until browned and juices run clear. Remove to the platter and keep warm.
- 2. Combine cornstarch and broth until smooth; add vinegar and rosemary. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and pears. Yield: 4 servings.
One serving (1 chop and 3/4 of a pear with about 1/4 cup sauce) equals 233 calories, 7 g fat (3 g saturated fat), 77 mg cholesterol, 458 mg sodium, 17 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 fruit.