Pork Chops with Grapes
Yield
4 servingsPrep
25 minCook
35 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
loin or rib, about 1/2 inch thick |
*
|
| 1 | teaspoon |
tarragon leaves
or 1/4 teaspoon dried tarragon leaves |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
chicken broth
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | each |
garlic cloves
finely chopped |
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
| 1 | cup |
green grapes
seedless |
*
|
| 1 | can |
mushrooms, canned
stems and pieces (4 ounce can, drained) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
loin or rib, about 1/2 inch thick |
*
|
| 5 | ml |
tarragon leaves
or 1/4 teaspoon dried tarragon leaves |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
chicken broth
|
|
| 15 | ml |
lemon juice
|
|
| 1 | each |
garlic cloves
finely chopped |
|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
| 237 | ml |
green grapes
seedless |
*
|
| 1 | can |
mushrooms, canned
stems and pieces (4 ounce can, drained) |
|
Directions
Trim fat from pork chops.
Cook pork in 10-inch skillet over medium heat, turning once, until brown; drain.
Sprinkle with tarragon, salt and pepper.
Mix broth, lemon juice and garlic; pour over pork.
Heat to boiling; reduce heat.
Cover and simmer about 30 minutes or until pork is tender.
Remove pork; keep warm.
Skim any fat from liquid in skillet.
Mix cornstarch and cold water; gradually stir into liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in grapes and mushrooms; heat just until hot.
Serve sauce over pork.
