Pork Chops with Garlic and Balsamic Vinegar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1) Put the oil in a large, heavy skillet over medium-high heat, and sear the chops in the oil until well-browned on both sides. Add the broth, vinegar & garlic.
2) Cover the skillet, turn the burner to low, and let the chops simmer for 1 hour. Remove the chops to a serving platter, or plates, and put the remaining liquid from the pan into a blender, add the flour & run the blender for a few mins, then pour the thickened sauce over the chops.
Yield: 2 servings, each with 2 grams of Carbohydrates, a trace of fiber, and 36 grams of Protein.
Number of Servings: 2
Recipe submitted by SparkPeople user STEFSMITTY.
2 Tbsp Olive Oil2 or 3 Pork chops 1-2 inches thick3/4 cup chicken broth3 tablespoons balsamic vinegar3 cloves fresh garlic, crushed (Pressed or minced small)1/4 tablespoon flour (.16)
1) Put the oil in a large, heavy skillet over medium-high heat, and sear the chops in the oil until well-browned on both sides. Add the broth, vinegar & garlic.
2) Cover the skillet, turn the burner to low, and let the chops simmer for 1 hour. Remove the chops to a serving platter, or plates, and put the remaining liquid from the pan into a blender, add the flour & run the blender for a few mins, then pour the thickened sauce over the chops.
Yield: 2 servings, each with 2 grams of Carbohydrates, a trace of fiber, and 36 grams of Protein.
Number of Servings: 2
Recipe submitted by SparkPeople user STEFSMITTY.
Nutritional Info Amount Per Serving
- Calories: 333.7
- Total Fat: 21.4 g
- Cholesterol: 51.1 mg
- Sodium: 594.1 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.3 g
- Protein: 22.2 g
Member Reviews
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GETREALJOURNEY
I did modify this recipe just a tad.
Used a pressure cooker.
Basically doubled the recipe.
Marinated the chops all day in a baggie with the vinegar.
Made a roux sauce with sauteed onions, mushrooms, and broth by adding 1 T of WW pastry flour and 1 tsp sucanat.
Served over brown rice - 5/26/11