Hands-On Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
4 (4-ounce) boneless pork chops
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1/4 cup fat-free chicken broth
3 tablespoons raspberry vinegar
1 tablespoon low-sodium soy sauce
1/3 cup seedless raspberry jam
1/2 cup fresh raspberries
1/2 cup pineapple tidbits
1. Sprinkle chops with salt and pepper. Heat olive oil in medium skillet over medium heat. Add chops; brown well on both sides, turning once, about 6–7 minutes total.
2. Add chicken broth, vinegar, and soy sauce to pan. Bring to a boil, then cover pan, reduce heat to low, and simmer for 10 minutes or until pork is just cooked and still slightly pink in center.
3. Uncover pan and remove pork to serving platter. Add jam to sauce in pan and stir to blend. Pour sauce over chops, sprinkle with raspberries and pineapple, and serve immediately.
Per Serving: Calories: 300 | Fat: 10 g | Saturated fat: 3 g | Cholesterol: 85 mg | Sodium: 640 mg | Total carbohydrates: 18 g | Dietary fiber: 2 g | Sugars: 12 g | Protein: 36 g