Pan-seared pork chops with Molasses-Plum Sauce

2 t. olive oil
1/2 C. chopped onion
3/4 C. fat-free, less-sodium chicken broth
1/4 C. dried blueberries (cranberries or cherries can also be substituted)
3 T. cider vinegar
2 T. molasses
1/2 t. salt, divided
1/2 t. freshly ground black pepper, divided
1/8 t. coriander
3 plums, pitted, peeled and coarsely chopped (about 1-3/4 C.)
cooking spray
4 (6 oz.) bone-in center-cut pork chops (about 1-in thick)

1. heat oil in a medium saucepan over medium heat.  Add onion; cook 3 minutes or until tender, stirring frequently.  Stir in chicken broth, blueberries, vinegar, molasses, 1/4 t. salt, 1/4 t. pepper, coriander and plums; bring to a boil.  Reduce heat, and simmer 20 minutes or until plums are tender and mixture is thick.

2. Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Sprinkle remaining salt and pepper over chops.  Add chops to pan; cook 2 minutes on each side or until browned.  Reduce heat to medium; cook 4minutes or until done.  Remove chops from pan; cover and keep warm.  Add plum mixture to pan; bring to a simmer.  Cook 2 minutes, scraping pan to loosen browned bits.  Spoon plum mixture over pork.

4 servings: 299 calories, 9.6g fat, 27.1g protein, 26.6g carbs, 1.9g fiber, 434mg sodium