Pork Chops with Jalapeno Apricot Sauce

•1 (16-oz) can apricot halves in light syrup, undrained
•1 1/2 tsp white wine vinegar
•3/4 tsp cornstarch
•1 TBSP thinly sliced canned jalapeño peppers
•4 (6-oz) lean center-cut loin pork chops (1/2-inch thick)
•2 TBSP Italian-seasoned breadcrumbs
•1/4 tsp salt
•1/8 tsp garlic powder
•1/8 tsp paprika

Drain apricot halves, reserving 1/2 syrup and 1/2 cup apricot halves; quarter apricot halves, and set aside. (Reserve remaining apricot halves and syrup for another use.)

Combine 1/2 cup apricot syrup, white wine vinegar, and cornstarch in a 2-cup glass measure. Microwave, uncovered, at HIGH 2 to 3 minutes or until mixture is slightly thickened, stirring after every minute. Stir in sliced jalapeño peppers and apricots; set aside.

Trim fat from chops. Combine breadcrumbs, salt, garlic powder, and paprika in a shallow bowl. Dredge chops in breadcrumb mixture. Place a 10-inch browning skillet in microwave oven; pre-heat, uncovered, at HIGH 5 to 6 minutes. Arrange chops in browning skillet with thickest portions toward outside of skillet; microwave, uncovered, at HIGH 1 minute. Turn chops, and microwave, uncovered m at MEDIUM (50% power) 7 to 10 minutes or until chops are tender and no longer pink, rotating skillet a quarter-turn every 3 minutes. Transfer chops to a serving platter, and spoon sauce evenly over chops. Yield: 4 servings (about 252 calories per serving).

PROTEIN 28.2/ FAT 9.1/ CARBS 12.8

Pork Chops with Jalapeno Apricot Sauce

Courtesy Light and Easy Cooking Collection"
Oxmoor House