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Black Pepper and Balsamic Pork Chops

    4 boneless center-cut pork chops (about 1 pound to 1 1/4 pounds
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 tablespoon olive oil
    3 cloves garlic, thinly sliced
    1 cup chopped onion
    1/4 cup nonfat chicken broth
    1/2 cup balsamic vinegar
    1 teaspoon thyme

1. Sprinkle the chops with salt and pepper. Heat the oil in a large nonstick skillet over medium heat, add
the chops and cook 4-5 minutes on each side, or until golden brown. Transfer to a plate.

2. Add the garlic and onion to the skillet and cook, stirring, 1 minute, add the broth, vinegar and thyme,
    and cook, stirring and scraping the bits up from the bottom of the pan, for 2 minutes, or until the liquid
    has thickened to the consistency of syrup. Return the chops to the skillet and turn them over once to
    completely coat them in the glaze.

3. To serve, drizzle any glaze remaining in the pan over the pork.

For each serving: 237 calories, 25 g. protein, 7 gr. carbohydrates, 1 g.fiber, 12 g. fat (4 g. saturated fat)
61 mg. cholesterol, 372 mg. sodium.