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| WHAT YOU'LL NEED |
| 4 |
pork loin chops, about 3/4 inch thick |
| 2 |
tablespoons all-purpose flour |
| 1 1/2 |
tablespoons butter or olive oil |
| 1 |
cup sliced red onion |
| 1 1/4 |
cups chicken bouillon or broth |
| 1 |
cup dry red wine |
| 3/4 |
cup (about 5 ounces) pitted dried plums |
| 1/2 |
cup dried apricot halves
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salt and pepper |
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Prep time: 10 minutes
Cook time: 1 hour
Coat both sides of pork chops with flour. In large nonstick skillet, heat butter over medium-high heat until melted. Place pork chops in skillet; cook 10 minutes or until browned, turning once. Remove from skillet; set aside. Add onion to same skillet; cook and stir 5 minutes or until lightly browned. Return chops to skillet. Add bouillon and wine; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add dried plums and apricots; cover and continue cooking 10 minutes or until chops are just tender. Remove chops to platter; keep warm. Cook sauce until slightly thickened; season with salt and pepper, as desired. Spoon fruit sauce over chops.
Makes 4 servings
Nutrition Information Per Serving: 410 calories; 26% calories from fat; 12 g fat;
870 mg sodium; 38 g carbohydrate; 29 g protein; 82 mg cholesterol; 4 g fiber
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