Wednesday, July 25, 2012

Recipe of the Day

Skillet Pork Chop Saute' with Peaches                   best served over-fast cooking couscous


2 teaspoons olive oil
4 (4-ounce) center-cut boneless pork loin chops, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup fat-free, lower sodium chicken broth
2 teaspoons of honey
2 teaspoons of butter


Heat a large skillet over medium high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 mins on each side or until done. Remove chops from pan, and keep warm. Add shallots, thyme, and peaches to pan; cook for 2 mins. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (approx. 2 mins.). Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 mins.). Remove from heat; stir in butter. Spoon sauce over chops.

* Provides 4 servings (serving size: 1 chop, 4 peach wedges, and approx. 1 1/2 tablespoons broth mixture).

Nutritional Value per serving:

Calories: 235
Fat: 8.6 grams
Protein: 26.2
Carbs: 13.6
Cholesterol: 83 mg
Sodium:  433 mg


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