1 lb. pork loin, cut into 4 slices
1 t. olive oil
1 onion, small, chopped
1 garlic clove, minced
1/4 c. balsamic vinaigrette dressing, light, divided
1/2 t. rosemary, dried
1 can pear halves, with juice (15 oz)
2 c. brown rice, cooked
Brown chops in oil in large nonstick skillet on medium-high heat, 3 minutes on each side. Remove from skillet and set aside. Add onion, garlic, rosemary and 2 T. of the dressing to the skillet. Cook 3 minutes. Return pork chops to skillet. Add pears with juice and remaining dressing. Cover and simmer on medium heat for 10 minutes or until meat is cooked through (160F). Serve over brown rice.
Makes 4 servings.
Nutrition Information: 380 calories; 6 g fat; 110 mg cholesterol; 280 mg sodium; 42 g carbohydrates; 4 g fiber; 39 g protein.