24 24
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
15 minutes
¼ CUP CIDER VINEGAR
¼ MEDIUM RED ONION, THINLY SLICED, PLUS 
CUP FINELY CHOPPED
1 TBSP OLIVE OIL
4 BONELESS PORK CHOPS (ABOUT 5 OZ EACH), TRIMMED OF EXCESS FAT
1 TSP SALT
¼ TSP PEPPER
CUP REDUCED-FAT SOUR CREAM
¼ CUP DIJON MUSTARD
2½ TBSP PEACH OR APRICOT JAM
Pour vinegar over onion slices in a shallow dish. Marinate at least 10 minutes or until ready to serve.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Season pork with salt and pepper on both sides. Add to skillet and cook, turning once, 7 to 8 minutes until browned and cooked through.
While pork cooks, mix sour cream, mustard, jam and chopped onion until blended. Serve on the pork; top with the pickled onions.
Mashed potatoes, steamed broccoli florets
CALORIES 313 TOTAL FAT 13G SATURATED FAT 4G CHOLESTEROL 97MG SODIUM 1,001MG
TOTAL CARBOHYDRATES 12G DIETARY FIBER 1G PROTEIN 32G
