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Pork Chop with Pomegranate Glaze

Ingredients

1/4 tsp each	1 ml each	ground cinnamon, salt and ground black pepper
2 - 4 oz	2 - 120 g	pork loin chop, boneless, about 1-inch thick
1/2 cup	125 ml	pomegranate juice
2 tsp	10 ml	sugar
1	1	green onion, sliced

Directions

1. Trim fat from pork chops.
2. In small bowl stir together salt, cinnamon and pepper. Rub on both sides of pork chop
3. In small nonstick skillet, coated with cooking spray, cook pork chops over medium heat for 7 to 10 minutes, turning once, until lightly browned. Remove from skillet. Keep warm.
4. In same skillet combine pomegranate juice and sugar. Bring to boiling. Boil, uncovered, for 4 to 5 minutes or until mixture is reduced by half. Return pork chops to skillet. Cook, uncovered, about 1 minute more or until sauce thickens slightly and pork chop is slightly pink in centre. Transfer to serving plate. Sprinkle with onions.
5. Variation: Replace pomegranate juice with ½ cup (125 ml) cranberry juice and ½ tsp (2 ml) grated orange zest.

Serving Size

Nutrition Info

1. Calories: 230 kcal
2. Protein: 25 g
3. Fat: 8 g
4. Carbohydrate: 13 g
5. Dietary Fibre: 0 g
6. Sodium: 340 mg