Pork with Port Wine and Raisin Sauce

Pork with Port Wine and Raisin Sauce Recipe
Randy Mayor; Jan Gautro
Serve with white rice tossed with chopped green onions.

Yield:

4 servings (serving size: 1 pork chop and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Combine first 3 ingredients.

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.

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.

December 2002
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