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Ingredientes
- Two, (1-inch-thick) boneless pork loin chops (about 6 ounces each)
- 1/2 tsp Dry rosemary, crumbled
- 1 Tbsp. Extra virgin olive oil
- 1 lrg Onion, (about 3/4 lb.), halved lengthwise and sliced thin crosswise
- 1/4 c. Water
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Red-currant jelly
Direcciones
- Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat till warm but not smoking and saute/fry pork chops till browned on both sides, about 5 min. Transfer pork chops with tongs to a plate.
- In drippings remaining in skillet saute/fry onion till it begins to brown. Add in water, vinegar, and jelly and bring to a boil, stirring till jelly melts. Simmer mix, covered, over moderate heat till onion is tender, about 5 min.
- Return pork to skillet and cook, uncovered, turning once, till cooked through and almost all liquid is evaporated, about 5 min.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 240g | |
| Calories 203 | |
| Calories from Fat 121 | 60% |
| Total Fat 13.73g | 17% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 239mg | 7% |
| Total Carbs 18.44g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 10.51g | 7% |
| Protein 1.67g | 3% |
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