1. In small bowl stir together salt, cinnamon and pepper. Rub on both sides of pork chop.
2. In small nonstick skillet coated with cooking spray cook pork chop over medium heat for 7 to 10 minutes or until lightly browned and nearly done, turning once. Remove from skillet. Keep warm.
3. 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
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 151.6mg||4 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.5g|
|Protein 0.2g||0 %|
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Calories per serving: 56
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