Monday December 01. 2008

Pork Chops with Apple Reduction

Serve with sweet potatoes.

4 tablespoons all-purpose flour, divided

4 (4-ounce) boneless center-cut loin pork chops (about

1/2 inch thick)

Cooking spray (olive oil)

1/3 cup minced shallots (about 2)

2 teaspoons bottled minced garlic

1 (8-ounce) package presliced mushrooms

2 teaspoons chopped fresh thyme

1/4 cup Bellindora Balsamic Apple

1/4 teaspoon salt

1/4 teaspoon black pepper

1. Heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge pork in flour.

Coat pan with cooking spray. Add pork to pan;

cook 4 minutes on each side or until browned. Remove pork from pan.

2. Add shallots, garlic, and mushrooms to pan; saute 3 minutes or until moisture evaporates. Add thyme to pan,

and cook for 1 minute, stirring well.

Stir in balsamic apple bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes).

stirring until smooth.

3. Return pork to pan; cook 2 minutes or until desired degree

of doneness, turning to coat. Sprinkle with salt and pepper.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce.

CALORIES 242 (25% from fat): FAT 6.8g (sat 2.5g, mono 2.9g; poly 0.6g); PROTEIN 27g

CARB 15.4g; FIBER 1.1g; CHOL 67mg; IRON 2.1mg; SODIUM 299mg; CALC 44mg.