6 center-cut boneless pork loin chops -- 1 1/2" thick freshly ground pepper ~- to taste2 tbsps unsalted butter Make Salsa: In a bowl stir together salsa ingredients with salt to taste and let stand, covered, at room temperature. Salsa may be made 2 hours in advance. Make gastrique: In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes. Whisk in preserves and salt, whisking until smooth, and keep warm, covered. Season pork with pepper and salt. In a heavy skillet melt butter over moderately high heat until foam subsides and saute pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until justcooked through, about 5 minutes more. Posted to EAT-L Digest 27 Aug 96 From: Claudia Knowles
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 17.1mg||1 %|
|Potassium 65.2mg||2 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 26.1g|
|Protein 0.3g||0 %|
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Calories per serving: 118
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