Pork Chops with Raisin-Pignolia Sauce - serves 2

Preparation - 25 minutes

2 boneless pork loin chops (1/4 pound each)
1 tsp olive or vegetable oil
1/2 ounce pignolias (pine nuts)
1/4 cup sliced shallots or chopped onion
1 tsp all-purpose flour
1/2 cup canned low-sodium chicken broth
2 tbsp dry vermouth
1/4 cup golden raisins
1 tsp chopped fresh rosemary or 1/4 tsp rosemary leaves

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, 5 minutes on each side.
While chops are broiling prepare sauce. In 9-inch nonstick skillet heat oil; add pignolias and shallots and cook over medium heat, stirring, 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, 4 minutes.
To serve, arrange chops on serving platter and top with sauce.