• 1 cup frozen strawberries, thawed and drained with juice reserved
• 1/2 cup sugar
• 2 Tbs. cornstarch, or arrowroot powder
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla extract
• 2 Tbs. olive oil or butter
• 4 lean pork chop

In a bowl, combine the reserved strawberry juice with water to make 1 cup . In a saucepan, combine the sugar and cornstarch, then stir in the strawberry juice. Cook over medium heat, stirring constantly, until mixture thickens and becomes clear. Boil for 1 minute and remove from heat. Stir in the almond and vanilla extracts and the strawberries. Melt oil or butter in a heavy nonstick skillet over high heat. When butter just begins to turn golden, add pork chops. Reduce heat to medium and sauté 8-10 minutes, turning chops frequently, until dark brown on the outside and cooked throughout. Top the pork chops with the strawberry sauce and serve.