Sauteed Pork Chops

35 minutes Prep: 5 minutes Cook: 30 minutes

66 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

2	each	pork chops	loin or rib
1	tablespoon	vegetable oil
1/4	cup	shallots	minced
1/4	cup	white wine	dry
1/2	cup	broth
1	teaspoon	tomato paste
1	teaspoon	dijon mustard
1/4	cup	pickles, sour	julienned
1	x	butter
1	x	salt and black pepper	to taste

Directions

Trim pork chops of outer fat, leaving only a 1/4-inch layer.

Sprinkle with salt.

In a nonstick skillet heat oil; brown chops on both sides, then cook, uncovered, turning frequently for 20 minutes or until cooked through.

Transfer to a platter.

Pour off all but a tablespoon of fat from skillet.

Add shallots and sauté for a couple of minutes or until soft.

Add wine and stir to dissolve brown particles.

Stir in tomato paste, mustard and broth. Boil down until nicely thick.

Stir in pickles and finish with butter if you wish; season with salt and pepper.

Pour over pork chops.

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Nutrition Facts

Serving Size 72g

Amount per Serving

Calories 66 88% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 226mg	9%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 2.0g	3%

Vitamin A	1%		Vitamin C	1%
Calcium	1%		Iron	2%

* 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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Creamy Tomato Basil Soup

I would cut back on the yogurt. After following the recipe it tasted like yogurt-basil soup. Even after doubling the tomatoes, it's a very light pink and could use more tomato flavor.