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:

Quickview
286k Calories
29g Protein
15g Total Fat
5g Carbs
13% Health Score
Limit These
Calories
286k
14%

Fat
15g
24%

  Saturated Fat
5g
35%

Carbohydrates
5g
2%

  Sugar
4g
5%

Cholesterol
97mg
32%

Sodium
382mg
17%

Get Enough Of These
Protein
29g
58%

Selenium
44µg
64%

Vitamin B1
0.91mg
60%

Vitamin B3
10mg
54%

Vitamin B6
0.99mg
50%

Phosphorus
308mg
31%

Vitamin K
19µg
18%

Potassium
557mg
16%

Vitamin B2
0.26mg
15%

Zinc
2mg
14%

Vitamin B12
0.72µg
12%

Vitamin B5
1mg
10%

Magnesium
38mg
10%

Vitamin E
0.77mg
5%

Iron
0.84mg
5%

Copper
0.09mg
4%

Vitamin D
0.59µg
4%

Vitamin A
180IU
4%

Manganese
0.07mg
3%

Vitamin C
2mg
2%

Calcium
17mg
2%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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