3/4 C. reduced-sodium chicken broth
1 T. white balsamic vinegar
1 T. packed brown sugar
1-1/2 t. cornstarch
dash ground allspice
4 pork rib chops
1/2 t. salt
1/4 t. ground black pepper
1/4 t. dried basil, crushed
1 T. cooking oil
1 C. fresh raspberries
1. In a small bowl, stir together broth, balsamic vinegar, brown sugar, cornstarch, and allspice. Set aside.
2. Trim fat from chops. Sprinkle both side with salt, pepper and basil. In a 12-in skillet heat oil over medium heat. Add chops; cook for 8-12 minutes or until pork juices run clear. Transfer chops to a serving platter. Cover and keep warm. Drain fat from skillet.
3. Stir vinegar mixture. Add to skillet. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in raspberries; heat through. To serve, spoon raspberry mixture over chops.
4 servings: 207 calories, 9g fat, 444mg sodium, 8g carbs, 2g fiber, 22g protein