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.

Source: Diabetic Living Magazine


Recipe Summary test

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.

Nutrition Facts

1 pork chop and 1/2 cup sauce
188 calories; protein 19g; carbohydrates 18g; dietary fiber 1g; sugars 13g; fat 4g; saturated fat 1g; cholesterol 47mg; sodium 117mg.

3 lean protein, 1 fruit