Pork Chops With Raisin Pignoli Sauce
|Boneless pork loin chops||1⁄2 Pound (2 [pieces, 1/4 pound each)|
|Olive oil/Vegetable oil||1 Teaspoon|
|Pignolias||1⁄2 Ounce (pine nuts)|
|Sliced shallots/Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Teaspoon|
|Canned ready-to-serve low-sodium chicken broth||1⁄2 Cup (8 tbs)|
|Dry vermouth||2 Tablespoon|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Chopped rosemary leaves||1 Teaspoon|
1. Preheat broiler. Spray rack in broiling pan with nonstick cooking spray; arrange chops on rack and broil 6 inches from heat source, until browned and done to taste, 4 to 5 minutes on each side.
2. While chops are broiling prepare sauce. In 9-inch nonstick skillet heat oil; add pignolias and shallots and cook over medium heat, stirring constantly, until pignolias are golden brown, about 2 minutes. Sprinkle with flour and stir quickly to combine; continuing to stir, cook 1 minute longer. Stir in broth and vermouth and bring mixture to a boil. Reduce heat to low; stir in raisins and rosemary and let simmer until flavors blend, 3 to 4 minutes.
3. To serve, arrange chops on serving platter and top with sauce.