4 pork chops
2 tsp. olive oil
1 c. thinly sliced onion
2 garlic cloves, minced
1/4 c. tarragon vinegar
1/2 c. low sodium beef broth

Preheat broiler. Place chops on broiler rack; broil 4" from heat, 2 minutes on each side.

Meanwhile, in a large non stick skillet, heat oil. Add onion and garlic; cook, stirring frequently, 4 minutes. Place chops over onions; cook 3 minutes on each side, until browned.

Pour in vinegar, scraping up brown bits from bottom of skillet with wooden spoon. Cook 2 minutes, until liquid is reduced by half. Stir in broth; cover and cook 20 minutes, or until chops are cooked through, occasionally spooning liquid over chops. 8 g. fat per serving.