Cranberry Maple Pork Chops with Caraway Fettuccine and Broccoli

QUICK FIX

By LINDA GASSENHEIMER

Tribune News Service (TNS) I wanted a festive meal for this time of year but was very busy. So, I created this easy colorful dinner. The pork is cooked in a skillet and is removed, and the sauce is made in the same skillet. The sauce takes only about 6 to 7 minutes to make.

The fettuccine and broccoli cook together and are flavored with caraway seeds. The seeds come from an herb in the parsley family. They have a nutty, delicate anise flavor that perfumes the fettuccine and adds an intriguing flavor to the meal.

Cranberry Maple Pork Chops

3/4 pound boneless center loin pork chop (about 1-inch thick) 1/2 tablespoon olive oil salt and freshly ground black pepper 3 tablespoons balsamic vinegar 1 cup fresh cranberries 3 tablespoons maple syrup

Remove visible fat from pork. Heat olive oil in a nonstick skillet over medium high heat. Brown pork for 5 minutes, turn and salt and pepper cooked side. Brown the second side for 5 minutes and remove to a plate. A meat thermometer should read 145 degrees. Add balsamic vinegar to the skillet and scrape up any brown bits in the skillet. Add the cranberries and maple syrup. Stir to combine the ingredients. The cranberries will burst (pop). Mash them with a spoon and stir to make a thick sauce, about 2 to 3 minutes. Divide the pork in two portions and place on two dinner plates. Spoon the sauce on top.

Yield 2 servings.

Caraway Scented Fettuccine and Broccoli

1/4 pound fettuccine 1/4 pound broccoli florets, about 3 cups 1/2 tablespoon olive oil 1/2 tablespoon caraway seeds Salt and freshly ground black pepper

Bring a large pot three quarters full of water to a boil. Add the fettuccine and boil 5 minutes. Add the broccoli and continue to boil for 4 minutes. Remove

1/4 cup pasta water to a bowl and add the olive oil. Then drain the pasta and broccoli and add to the bowl. Add the caraway seeds and salt and pepper to taste. Mix well. Serve with the pork.

Yield 2 servings.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www. WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.

The fettuccine and broccoli cook together and are flavored with caraway seeds. The seeds come from an herb in the parsley family.

TNS