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30 minutes
Prep: 15 minutes
Cook: 15 minutes
290 calories per serving view nutrition facts
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| 1/4 | cup | raspberry jam | |
| 1 | tablespoon | raspberry vinegar | |
| 1 | pound | pork chops | boneless, fast-fry |
| 1 | x | salt and black pepper | |
| 1 | tablespoon | butter | |
| 1 | tablespoon | vegetable oil | |
| 1 | large | shallots | finely chopped |
| 1/3 | cup | chicken broth |
Put jam in small glass measuring cup.
Microwave at HIGH for about 20-30 seconds or until melted.
Strain to remove seeds.
Stir in vinegar and set aside.
Lightly sprinkle both sides of pork chops with salt and pepper.
In large heavy frypan, heat butter and oil over medium-high heat.
Add chops and sauté for about 3-1/2 minutes or until cooked, turning once.
Transfer chops to serving platter; keep warm.
Drain off all but 1 tbsp fat from frypan.
Reduce heat to medium- low and add shallot to frypan; sauté for about 1 minute.
Stir in stock and boil for about 2 minutes or until slightly reduced, stirring and scraping browned bits from bottom of pan.
Drain any juices from pork chops into frypan.
Stir in raspberry jam mixture, simmer for 2-3 minutes or until slightly thickened.
Add salt and pepper to taste. Pour over pork chops.
| % Daily Value* | |
| Total Fat 16.0g | 24% |
| Saturated Fat 6.0g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 120mg | 5% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 34.0g | 69% |
| Vitamin A | 3% | Vitamin C | 2% | |
| Calcium | 3% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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