Braised Pork Chops
If you have approximately 30 minutes to spend in the kitchen, Braised Pork Chops might be an excellent gluten free recipe to try. One portion of this dish contains about 29g of protein, 16g of fat, and a total of 287 calories. For $2.38 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. 16 people were impressed by this recipe. Head to the store and pick up fresh parsley, butter, rubbed sage, and a few other things to make it today. It is brought to you by Taste of Home. It works well as a main course. With a spoonacular score of 62%, this dish is solid. If you like this recipe, you might also like recipes such as Braised Pork Chops, Braised Pork Chops, and Braised Pork Chops with Sage.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
3/4 cup dry white wine or apple juice, divided
1 tablespoon butter
1 teaspoon dried rosemary, crushed
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 tablespoon olive oil
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 teaspoon rubbed sage
1/2 teaspoon salt
Equipment:
frying pan
Cooking instruction summary:
Directions Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops. In a large nonstick skillet, brown chops on both sides in butter and oil. Remove. Add 1/2 cup wine or juice to the skillet; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or until meat juices run clear, basting occasionally. Remove chops to a serving platter and keep warm. Add the remaining wine or juice to the skillet. Bring to a boil, loosening any browned bits from the pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Pour over pork chops; sprinkle with parsley. Yield: 4 servings. Originally published as Braised Pork Chops in Light & TastyFebruary/March 2002, p31 Nutritional Facts One serving equals 232 calories, 11 g fat (4 g saturated fat), 79 mg cholesterol, 383 mg sodium, 1 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops. In a large nonstick skillet, brown chops on both sides in butter and oil.
2. Remove.
3. Add 1/2 cup wine or juice to the skillet; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or until meat juices run clear, basting occasionally.
4. Remove chops to a serving platter and keep warm.
5. Add the remaining wine or juice to the skillet. Bring to a boil, loosening any browned bits from the pan. Cook, uncovered, until liquid is reduced to 1/2 cup.
6. Pour over pork chops; sprinkle with parsley.
Nutrition Information:
covered percent of daily need
