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Pork with Port Wine and Raisin Sauce

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 pork chop and 2 tablespoons sauce)
Serve with white rice tossed with chopped green onions.

Ingredients

  • 1/2 cup port or other sweet red wine
  • 1/3 cup raisins
  • 2 teaspoons honey
  • 1 teaspoon olive oil
  • 4 (4-ounce) boneless loin pork chops
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/2 cup fat-free, less-sodium chicken broth

Nutrition Information

  • calories 256
  • caloriesfromfat 19 %
  • fat 5.3 g
  • satfat 1.6 g
  • monofat 2.7 g
  • polyfat 0.6 g
  • protein 26.3 g
  • carbohydrate 17.4 g
  • fiber 1 g
  • cholesterol 78 mg
  • iron 1.4 mg
  • sodium 428 mg
  • calcium 31 mg

How to Make It

  1. Combine first 3 ingredients.

  2. Heat olive oil in a large skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and pepper; cook 4 minutes on each side or until done. Remove from pan.

  3. Add 1/4 teaspoon salt and broth to pan, scraping pan to loosen browned bits. Add raisin mixture; cook over high heat until reduced to 1/2 cup (about 6 minutes). Serve over pork.