Pork Chops in White Wine

Dress up your pork chops today with this simple recipe that might have you drooling before dinner is ready.

90 minutes Prep: 30 minutes Cook: 60 minutes

203 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	pork chops	lean, about 1 inch (2.5 cm) thick
1	x	salt	to taste
1	x	black pepper	to taste
1	teaspoon	bacon drippings	or olive oil
2	teaspoons	flour, all-purpose
1/2	cup	chicken broth
1/2	cup	wine	dry, white
1	each	onion	sliced
1	x	rice	cooked, hot

Directions

Season chops with salt and pepper. Sear slowly on both sides in hot bacon fat. Remove from skillet. Stirring constantly, blend flour into fat remaining in skillet. Add broth and wine. When very smooth, return chops to skillet. Spread onion over chops. Cover skillet; simmer about 45 minutes. Serve with rice.

Makes 4 servings.

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Categories this recipe belongs to

Chicken
Rice

Nutrition Facts

Serving Size 60g

Amount per Serving

Calories 203 8% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 48mg	2%
Total Carbohydrate 42.0g	14%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 4.0g	9%

Vitamin A	0%		Vitamin C	4%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

Reviewed by skitmom