Pork Chops With Blackberry Sauce
|Total Fat||14 g|
|Saturated Fat||4 g|
|Total Carbohydrate||16 g|
|Dietary Fiber||0.5 g|
|Olive oil||2 teaspoons|
|Boneless pork loin chops||2 (5-ounce)|
|White wine vinegar||1/3 cup|
|Blackberry jam||2 tablespoons|
- Heat oil in a large, nonstick skillet over medium-high heat. Add pork and cook for 4-5 minutes per side, until golden and cooked through. Remove and set aside.
- In a small saucepan, whisk together vinegar, preserves, and salt over medium heat. Simmer until reduced by about half and thickened, about 10 minutes. Serve over pork.
Top 3 cups of arugula salad with ½ cup blackberries, ¼ cup toasted and roughly chopped hazelnuts, and 2 ounces of crumbled goat cheese. Season with a dash of salt and freshly ground pepper. Combine white wine vinegar and olive oil, and drizzle over salad.
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