Nutrition per serving may change if servings are adjusted.
4 boneless pork loin chops or cutlets, about ½ inch thick, trimmed (1-1¼ pounds total)
¾ teaspoon kosher salt
½ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
2 cups thinly sliced sweet onions
1 teaspoon chopped fresh thyme
½ cup unsalted chicken broth
½ cup water
¼ cup golden raisins
3 tablespoons balsamic vinegar
1 tablespoon butter
1 tablespoon chopped flat-leaf parsley
Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until an instant-read thermometer registers 140°F, 3 to 5 minutes more. Transfer the pork to a plate and tent with foil.
Add onions and thyme to the pan; cook, stirring often, for 1 minute. Add broth and water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in raisins and vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in butter. Serve the pork with the sauce, topped with parsley.
246 calories;12 g fat(4 g sat); 1 g fiber; 15 g carbohydrates; 20 g protein; 13 mcg folate; 65 mg cholesterol; 10 g sugars; 0 g added sugars; 180 IU vitamin A; 6 mg vitamin C; 42 mg calcium; 1 mg iron; 423 mg sodium; 419 mg potassium
Carbohydrate Servings: 1
Exchanges: 2½ lean protein, 1½ fat, 1 vegetable, ½ fruit
Quite easy to make. Pork chops took a little longer than the recommended 6-8 minutes. I did roasted red potatoes on the side instead of sweet potatoes because that is what we had on hand. Turned out very well.