The Edmond Sun

Food

July 23, 2012

Pork loin dish is quick and fruity summer fare

(Continued)

Detroit — SWEET SKILLET

PORK LOIN CHOPS

Serves: 2

Preparation time: 15 minutes

Total time: 25 minutes

Buy thin, boneless pork loin chops for this recipe. Or cut them yourself from a whole pork loin.

Ingredients:

4 thin pork loin chops, about 1/4- to 1/3-inch thick

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup all-purpose flour

1/2 teaspoon Morton Nature’s Seasons Seasoning Blend

2 teaspoons canola oil

2 teaspoons unsalted butter

1/4 cup white wine

1/3 cup apricot preserves

1/3 cup fat-free, less-sodium chicken broth or vegetable broth

Directions:

Pat the pork chops dry. Sprinkle both sides with salt and pepper. In a shallow dish or pie plate, mix together the flour and seasoning blend.

Dredge each pork chop in the flour mixture, making sure to coat all sides. In a large skillet, heat the oil and butter together, swirling the pan so the oil coats the bottom.

Add the pork chops and cook until nicely browned, about 3 minutes. Turn and cook on the other side about 2 minutes more, depending on the thickness. Thicker pork chops will take longer.

Remove the pork chops to a plate, cover and keep warm.

In the same skillet, add the white wine. Bring to a boil while stirring and scraping up any browned bits on the bottom. Reduce the heat to medium and add the apricot preserves and chicken broth. Stir and cook until the sauce is thickened and reduced some.

Use 2 pork chops per serving, drizzled with sauce.

From and tested by Susan M. Selasky in the Free Press Test Kitchen.

510 calories (33 percent from fat), 18 grams fat (6 grams sat. fat), 47 grams carbohydrates, 36 grams protein, 695 mg sodium, 99 mg cholesterol, 1 gram fiber.

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