Ingredients:
1 tablespoon olive oil
4 pork loin chops, 1/2 to 3/4 inch thick,trimmed
3/4 cup chicken stock
2 tablespoons sugar ( I use splenda)
2 tablespoons wine vinegar
2 cloves garlic, smashed
1 pinch pepper
Directions:
In nonstick frypan, heat oil over medium high heat, cook chops, turning once, until just a hint of pink remains inside, 8 to 10 minutes.
Transfer to a plate.
Add to frypan, stock, sugar, vinegar, garlic and pepper; cook over high heat,stirring often, until syrupy, about 5 minutes.
Return chops and any accumlated juices to frypan; turn to coat and heat through.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.