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
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

Popular Recipes
Grilled Greek Chicken and Corn Salad

Oh Sweet Basil

Chicken Fried Rice

Cooking Classy

Schi: Beefy Russian Cabbage Soup – Shchi

The Culinary Life

Butternut Squash Salad

Nutmeg Nanny

Spaghetti Squash Aglio E Olio with Rainbow Chard

Half Baked Harvest