Makes 4 servings

Ingredients

• 3/4 tsp. unsalted butter
• 3/4 tsp. oil
• 4 boneless pork loin chops, 1/2 inch thick
• 2/3 cup onion, chopped
• 3-1/2 Tbs. carrots, peeled and chopped
• 3/4 cup plus 1 Tbs. chicken stock
• 1 Tbs. plus 1 tsp. sugar
• 1 Tbs. plus 1 tsp. red wine vinegar
• 1/3 cup cranberries

Directions

• Heat butter and oil in a heavy skillet over medium high heat;
• Brown chops 1 minute on each side;
• Set aside;
• sauté onions and carrots until brown and tender, about 5-7 minutes;
• Return pork chops to pan and add stock;
• Cover, reduce heat to low and simmer about 10-12 minutes;
• Remove chops and keep warm;
• Add remaining ingredients;
• Cook 4-5 minutes until cranberries pop;
• Return chops to skillet and cook until pork is heated throughout;
• Serve sauce over chops.

Calories: 170
Protein: 19.7 grams
Sodium: 218 mg
Cholesterol: 54 mg
Fat: 6.1 grams
Carbohydrates: 8.3 grams
Exchanges: .5 Vegetable; .1 Fruit; .2 Lean meat;
.9 Fat; .2 Sugar; 2.5 Very Lean Meat