Recipe by Derf
Tried these for dinner tonight, very very good, easy and quick!! Served with rice and green beans. (from Canadian Living)
Top Review by Bergy
Great flavor, juicy chop. I cut the recipe in half and did not get the splenda quite right so I added an ounce of Madiera and perfect, got a nice stick to the chop glaze. I served the chope with Tomatoe Mushroon green beans, plain steamed cauliflower and 4 cheese ravioli (only 5 ravioli) Excellent dinner Dorothy thanks! Added comments - made these again loved them as much as the first time - this time Iseved them with Braised Fennel, steamed carrots & boil ed Potatoes I mashed the potatoes with my fork and poured the sauce from the chops over them The pictue does not do them justice Thanks again Derf
- 1 tablespoon olive oil
- 4 pork loin chops, 1/2 to 3/4 inch thick,trimmed
- 3⁄4 cup chicken stock
- 2 tablespoons sugar (I use splenda)
- 2 tablespoons wine vinegar
- 2 cloves garlic, smashed
- 1 pinch pepper
Directions See How It's Made
- In nonstick frypan, heat oil over medium high heat, cook chops, turning once, until just a hint of pink remains inside, 8 to 10 minutes.
- Transfer to a plate.
- Add to frypan, stock, sugar, vinegar, garlic and pepper; cook over high heat,stirring often, until syrupy, about 5 minutes.
- Return chops and any accumlated juices to frypan; turn to coat and heat through.