1 cup low sodium chicken broth
4 boneless pork chops
black pepper, to taste
1/4 cup chopped onion
2 tablespoons raspberry vinegar
3 tablespoons raspberry preserves
2 tablespoons low fat sour cream
In a large skillet bring chikcen broth to a boil. Sprinkle pork chops evenly with pepper; add to skillet along with onion and raspberry vinegar. Cover and cook over medium heat for 15-20 minutes or until pork chops are cooked through. Remove chops form skillet and keep warm. Add raspberry perserves (I have used homemade peach jam) and sour cream to broth mixture in skillet, stirring with a whisk. Cook, stiring contantly, until mixture is heated through. (I usually add about a tablespoon of cornstarch mixed with 1/4 cup cold water ). Spoon sauce over pork and serve.
Serve with rice and broccoli.