| | Directions | | In a small bowl, combine the chili powder, cumin, salt and pepper. Sprinkle the spice mixture evenly over the pork cutlets. In a large nonstick skillet over high heat, warm 1 T of the oil until hot but not smoking. Add the pork and cook until browned on both sides and cooked through, about 8 minutes. Transfer the cutlets to a plate and cover loosely to keep warm. Halve the pears lengthwise, then cut each half into 1/2 inch wedges. Core the wedges. In a small bowl, blend the chicken broth and cornstarch. Add the remaining 1 tsp oil to the skillet and reduce the heat to medium. Add the pears and sauté for 1 minute, tossing with a spatula to coat with the pan juices. Add the broth mixture, spreadable fruit, and lemon juice to the skillet and bring to a simmer. Cook, turning the fruit frequently, until the pears are tender and the sauce is thickened, 3 to 4 minutes. Pour any meat juices that have collected on the plate into the skillet and simmer for 1 minutes longer. Serve the pork cutlets topped with the pears and sauce. A Weight Watcher recipe. |
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| Ingredients | | - |  | 1 tablespoon chili powder |
| - | | 1/4 teaspoon ground cumin |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon freshly ground black pepper |
| - | | 1 pound well-trimmed pork cutlets |
| - | | 1 tablespoon plus 1 teaspoon olive oil |
| - | | 3 unpeeled pears (small) |
| - | | 1/2 cup Chicken Broth |
| - | | 2 teaspoons cornstarch |
| - | | 1 tablespoon apricot spreadable fruit |
| - | | 2 teaspoons fresh lemon juice |
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