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Pork Chop With Pomegranate Glaze



In small bowl stir together salt, cinnamon and pepper.
Rub on both sides of pork chop.
In small nonstick skillet coated with cooking spray cook pork chops over medium heat for 7 to 10 minutes or until lightly browned and nearly done, turning once.
Remove from skillet.
Keep warm.
In same skillet combine pomegranate juice and sugar.
Bring to boiling.
Boil, uncovered, for 2 to 3 minutes or until mixture is reduced to half.
Return pork chop to skillet.
Cook, uncovered, about 1 minute more or until sauce thickens slightly and pork chop is done.
Transfer to serving plate.
Sprinkle with onions.
-1 cup broccoli florets and 1/4 cup chopped or slivered red bell peppers steamed together.
-8 ounces roasted new red potatoes.
-1 cup raspberries with 1/2 cup vanilla frozen yogurt.
-Sparkling water with lime wedge.
(Total Calories: 459).