Serves: 4
Total Calories: 214

4 pork chops with bone in, trimmed of fat (about 5 oz. each)
1 medium yellow onion, thinly sliced
2 tablespoons balsamic vinegar, divided
1/4 teaspoon salt
1/8 teaspoon black pepper

1. Heat a 12-inch nonstick skillet over high heat. Add pork chops and cook 2 minutes, then remove and set aside on plate.

2. Reduce heat to medium high, add onion, and cook 5 minutes or until richly browned, stirring frequently.

3. Place pork (browned side up) and any accumulated juices on top of onions. Sprinkle with 1 Tbsp of the vinegar, reduce heat, cover tightly, and simmer 8 minutes or until pork is no longer pink in center.

4. Remove pork and onions with slotted spatula and place on a serving platter. Add remaining vinegar to pan drippings, increase heat to high, and cook 1 minute or until liquid measures 1/4 cup. Pour over pork and onions, and sprinkle with salt and pepper to serve.

EXCHANGES
3 Lean Meat
1 Vegetable

NUTRITION FACTS
Calories 164
Calories from Fat 54
Total Fat 6g
Saturated Fat 2g
Cholesterol 59mg
Sodium 191mg
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 4g
Protein 21g

Nutritional Facts:

Serves: 4
Total Calories: 214
Calories from Fat: 94

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