Pork & Pecan Veronique
Pork
Ingredients
- 4 boneless pork chops (3/4- inch thick)
- salt (to taste)
- pepper (to taste)
- 3 tablespoons dry red wine
- 2 tablespoons grape jelly
- 2 tablespoons water
- 1 teaspoon chicken bouillon granules
- 1/3 cup grapes (seedless, halves)
- 1/4 cup pecan halves (toasted)
Directions
- 1Spray skillet with nonstick spray coating. Cook pork filets over medium-high heat for 8 minutes, turning once,until internal temperature on a thermometer reads 145 degrees F. Remove from pan; allow to rest 3 minutes and then keep warm.
- 2Meanwhile stir together wine, jelly, water and bouillon granules. Carefully add to hot skillet. Cook and stir until jelly is melted and mixture thickens slightly, 1-2 minutes. Stir in grapes and pecans; heat through. Pour sauce over pork to serve.
NutritionView more
PER SERVING *
| Calories110Calories from Fat60 |
| % DAILY VALUE* |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium290mg12% |
| Potassium105mg3% |
| Protein1g2% |
| Calories from Fat60 |
| % DAILY VALUE* |
| Total Carbohydrate12g4% |
| Dietary Fiber2g8% |
| Sugars7g14% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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