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Sauteed Pork Chops

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Submitted by debrits

YIELD

2 servings

PREP

5 min

COOK

30 min

READY

35 min

Ingredients

2 2
EACH EACH PORK CHOPS
loin or rib *
1 15
TABLESPOON ML VEGETABLE OIL
¼ 59
CUP ML SHALLOTS
minced *
¼ 59
CUP ML WHITE WINE
dry *
½ 118
CUP ML STOCK
1 5
TEASPOON ML TOMATO PASTE
1 5
TEASPOON ML DIJON MUSTARD
¼ 59
CUP ML PICKLES, SOUR
julienned *
1 1
X X BUTTER *
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Trim pork chops of outer fat, leaving only a ¼ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 66 88% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 226mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 1%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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