Orange Glazed Pork Chops
Serve with rice and glazed carrots.

Yields: 4 servings

4 boneless pork loin chops, 1/2 inch think (about 1 1/4 pounds total)
Cooking oil spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup orange juice
1/4 cup dry white wine (or chicken broth)
1 tablespoon fresh chopped tarragon *
1 tablespoon cornstarch
2 tablespoons water

Cut and discard most of the fat from chops. Spray a skillet with cooking oil spray and heat over medium heat 1 to 2 minutes. Sprinkle salt and pepper over both sides of the pork chops. Cook pork chips in hot skillet about 5 minutes, turning once, until light brown. Remove the skillet form heat.

Add orange juice, wine and tarragon to the skillet. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough that mixture bubbles gently. Cover and cook 10 to 15 minutes, stirring occasionally, until pork is slightly pink when you cut a small slit near the center.

While the pork cooks, mix the cornstarch and water.

When the chops are done, remove from the skillet to a serving platter. Cover with foil or lid to keep warm. Stir cornstarch mixture into orange juice mixture in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute, stirring constantly. Pour over pork chops.

Per Serving: 227 Calories; 5g Fat (21.6% calories from fat); 2g Saturated Fat; 31g Protein; 11g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 194mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

*Can sub 1/2 teaspoon dried tarragon leaves

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