Rating: 5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The smokiness of chipotle chiles complements the concentrated sweetness of pomegranate and blueberry juices in this tender entrée.Prep: 2 minutes; Cook: 11 minutes

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary test

prep:
2 mins
cook:
11 mins
total:
13 mins
Yield:
4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.

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  • Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.

  • Return pork and juices to pan, turning pork to coat. Serve pork with sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

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Nutrition Facts

147 calories; calories from fat 25%; fat 4g; saturated fat 1.3g; mono fat 1.5g; poly fat 0.3g; protein 22.5g; carbohydrates 3.3g; fiber 0.2g; cholesterol 63mg; iron 1.2mg; sodium 206mg; calcium 7mg.
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