The Witchery

Yet another recipe that provokes a "Mom sigh". What can I say... I like sweet... and she puts butter on everything.

Diet's going well - six weeks in - down 7.8 pounds (even after the all-you-can-eat Lobster Fest I was at this weekend - miracles of miracles).


Pan-Seared Pork Chops with Molasses-Plum Sauce

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup dried cherries
3 tablespoons cider vinegar
2 tablespoons molasses
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 plums, pitted, peeled, and coarsely chopped (about 1 3/4 cups)
Cooking spray
4 (6-ounce) bone-in center-cut pork chops (about 1 inch thick)

Preparation

Heat oil in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in broth, cherries, vinegar, molasses, 1/4 teaspoon salt, 1/4 teaspoon pepper, and plums; bring to a boil. Reduce heat, and simmer 20 minutes or until plums are tender and mixture is thick.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over pork chops. Add pork chops to skillet; cook 2 minutes on each side or until browned. Reduce heat to medium; cook 4 minutes or until done. Remove pork chops from skillet; cover and keep warm. Add plum mixture to skillet; bring to a simmer. Cook 2 minutes, scraping pan to loosen browned bits. Spoon plum mixture over pork.

Served with tri-color couscous and sugar snap peas - 9 WW points.

Original recipe from Cooking Light