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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Pork with Port Wine and Raisin Sauce

Serve with white rice tossed with chopped green onions.

Cooking Light DECEMBER 2002

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

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.

Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 19%
  • Fat: 5.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 26.3g
  • Carbohydrate: 17.4g
  • Fiber: 1g
  • Cholesterol: 78mg
  • Iron: 1.4mg
  • Sodium: 428mg
  • Calcium: 31mg
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Pork with Port Wine and Raisin Sauce recipe

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