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Pork Chops with Grapes

Submitted by firesig

YIELD

4 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

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)

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 108g (3.8 oz)

Amount per Serving

Calories 39 20% of calories from fat

% Daily Value *

Total Fat 1g 1%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 2mg 1%

Sodium 374mg 16%

Total Carbohydrate 2g 2%

Dietary Fiber 1g 4%

Sugars g

Protein 5g

Vitamin A 0% • Vitamin C 4%

Calcium 1% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb