ADVERTISEMENT
Sautéed Pork Chops with Balsamic Grape Sauce
Sautéed Pork Chops with Balsamic Grape Sauce
0 Reviews
From: Diabetic Living Magazine
A fruity-tart sauce made with balsamic vinegar and red grapes is a perfect topping for sautéed pork chops in this simple 25-minute recipe.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 (5 to 6 ounce) bone-in pork loin chops, cut ¾ inch thick
- ¼ cup thinly sliced onion
- 1 clove garlic, minced
- ¾ cup apple juice or apple cider
- ½ cup reduced-sodium chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 cup seedless red grapes, halved
Preparation
-
Prep
-
Ready In
- Generously coat an extra-large nonstick skillet with cooking spray. Heat the skillet over medium heat. Add chops to the hot skillet; cook for about 5 minutes or until browned on both sides, turning to brown evenly. Remove the chops from the skillet.
- Add onion and garlic to the hot skillet; cook and stir for 2 minutes. Add apple juice (or cider) and broth to the skillet. Bring to boiling; reduce heat. Return the chops to the skillet. Simmer, covered, for about 4 minutes or until a thermometer inserted in centers of chops registers 145°F. Transfer the chops to a serving platter; cover with foil and keep warm.
- Whisk together cornstarch, balsamic vinegar, and honey in a small bowl. Whisk the vinegar mixture into the juice mixture in the skillet; cook and whisk for 1 to 2 minutes or until thick and bubbly. Stir in grapes; heat through.
- To serve, spoon the grape mixture over the chops.
- Serving size: 1 pork chop and ½ cup sauce
- Per serving: 188 calories; 4 g fat(1 g sat); 1 g fiber; 18 g carbohydrates; 19 g protein; 47 mg cholesterol; 13 g sugars; 117 mg sodium;
- Carbohydrate Servings: 1
- Exchanges: 3 lean protein, 1 fruit
