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Pork Chops in Blackberry Sauce


Thursday, January 01, 2004
5 servings
Butter-flavored cooking spray
5 boneless pork loin chops (4 ounces each), fat-trimmed
3 shallots, finely chopped
1/2 cup sherry
1/3 cup pureed blackberries
1/4 cup currant jelly
1/4 cup fat-free chicken broth
I tablespoon cornstarch
1 cup fresh or frozen blackberries
1 tablespoon sugar
1. Spray a 10- to 12-inch skillet with butter-flavored cooking spray. Over medium-high heat, brown pork chops on both sides. Reduce heat and continue cooking until no longer pink inside. Remove pork chops to platter and keep warm
2. Spray skillet again with butter-flavored spray. Over medium heat, sauté shallots until clear. Add sherry and simmer until reduced by half. Stir in pureed blackberries and jelly.
3. In a small bowl stir chicken broth and cornstarch until smooth. Gradually add to skillet, stirring until thickened. Add blackberries and sugar, continuing to simmer 1-2 minutes or until heated throughout. Spoon sauce over pork chops.
Nutrition Facts:
293 calories, 27g carbohydrate, 26g protein, 6g fat,
2g saturated fat, 71mg cholesterol, 3.2g dietary fiber, 114mg sodium
Exchanges per serving: 2 fruit, 3 lean meat
Taff Blackberry Farm, Sa
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