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

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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