• 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
• 2/3 cup plus 3 Tbs. chicken stock
• 1 Tbs. plus 1 tsp. sugar
• 1 Tbs. plus 1 tsp. red wine vinegar
• 1/3 cup cranberries

Heat butter and oil in a heavy nonstick skillet over medium high heat. Brown chops 1 minute per side. Set aside.

Sauté onions and carrots 5-7 minutes until brown and tender. Return chops to pan and add stock. Cover, reduce heat to low and simmer 10-12 minutes, until pork is cooked throughout. 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.

Per serving: calories 170, fat 6.1g, 33% calories from fat, cholesterol 54mg, protein 19.7g, carbohydrates 8.3g, fiber 0.9g, sugar 6.8g, sodium 226mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.1, Bread: 0.0, Lean meat: 0.2, Fat: 0.9, Sugar: 0.2, Very lean meat protein: 2.5

  view detailed nutritional information

The recommended wines are: Gewürztraminer, Burgundy, or Cabernet Sauvignon.