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

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Baked Limoncello French Toast

Zagleft

Asian Salmon Burgers With Tangy Ginger Lime Sauce

Foodista

Rainbow Rice Krispies

Comfy in the Kitchen

Creamy Vegetable Bow Tie Toss

Taste of Home

Grilled zucchini stack

Running to the Kitchen