The cover of the Food & Wine section Nov. 6 will feature a guide to take the pain out of Thanksgiving math. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
Olive oil spray
2 teaspoons ground cumin
3/4 pound boneless pork loin chops
1/2 cup frozen, diced onion
1/4 cup balsamic vinegar
1/2 cup fat-free, low-sodium chicken broth
2 teaspoons honey
Salt and freshly ground pepper
Heat a nonstick skillet just large enough to hold the pork in one layer over medium-high heat. Spray with olive oil spray. Rub the ground cumin onto both sides of the pork chops and add to the skillet along with the onion. Brown the pork for 2 minutes, turn and brown second side 2 minutes. Lower heat to medium, cover with a lid and continue to saute pork 5 minutes. A meat thermometer should read 145 degrees. Remove meat from pan and put onto a plate.
Add the vinegar to the pan and reduce the liquid by about half while scraping up the brown bits in the bottom of the skillet. Add the broth and honey and reduce the liquid again by half, stirring to combine the ingredients. Slice the pork, sprinkle with salt and pepper to taste and serve the sauce and onions on top. Makes 2 servings.
Per serving: 307 calories (24 percent from fat), 802 g fat (2.1 g saturated, 3.6 g monounsaturated), 120 mg cholesterol, 39.1 g protein, 16.5 g carbohydrates, 0.9 g fiber, 254 mg sodium.
From: The Miami Herald