Friday, March 30, 2007
Sometimes less is more
--Balsamic Pork Chops
Balsamic Pork Chops
Weight Watchers Five Ingredient 15 Minute Cookbook Copyright 2005
4 (4-ounce) boneless, center-cut loin pork chops, trimmed (3/4-inch thick)
2 teaspoons lemon pepper
1 teaspoon vegetable oil
½ cup balsamic vinegar
1/3 cup fat-free, less sodium chicken broth
1. Sprinkle chops evenly with lemon pepper. Heat oil in a heavy skillet coated with cooking spray over medium-high heat; add chops. Cook 3 minutes on each side or until browned. Remove chops from pan; keep warm.
2. Combine vinegar and broth in pan, stirring to loosed any browned bits. Cook over medium-high heat 4 minutes or until mixture is reduced to a thin sauce. Spoon evenly over chops.
Yield: 4 servings Per serving: 242 cal, 13.3 g fat, 24.2 g protein, 4.9 g carbs, 73 mg chol, 1.2 mg iron, 340 mg sodium
These Weight Watcher magazine-style cookbooks have given me some really good recipes but this one was a bit too vinegary for my taste. I ended up just lightly drizzling some of the sauce over the chops but don't worry - these were still very good. Turns out pork chops sprinkled with lemon pepper and pan-fried are great without any further adornment.
I did some recipe planning last night so next week should be a bit more interesting than this week. Have a nice weekend!
Blast From The Past: Sautéed Shrimp and Vermicelli from November 2005. We don't do shellfish right now but I was thinking this might work with chicken too.
Question of the Day: How do you prepare pork chops?