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
cooking spray
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?
6 comments:
Last time I did them I seasoned them with Mrs. Dash and grilled them on my George Forman. I usually bake them. That's how my grandfather did it and his were the best.
I like porkchops with apple butter on the bbq.
My mom always panfried chops then added them to jarred pasta sauce and served them with spaghetti. A few months into our marriage, I made these for hubby and he loved them. He can't believe something so simple tastes so good.
I like my chops stuffed :)
Just about every way imagineable. We eat a lot of "lean" pork. Tenderloin, loin, that sort of thing.
I make a sauce of soy sauce, balsamic vinegar, garlic powder, and pepper. Brush that on the chops, and grill. Man oh man! Add ginger powder to the above and use as a marinade then bake or panfry, and that is excellent as well.
I cook them several ways - pan fried, baked, etc. I also make two casseroles with them that are really good. One involves sour cream, cr. of mush. soup, cheese, etc. and one is with bread/apple dressing (or stuffing as it is called by some). Very good. I started buying the loins. I either slice off the "chops" or roast a chunk. I get them when they're on sale, usually l.99 to 2.99 a pound. Can you believe it? A real bargain!
Jan
Lowrys Seasoning...pan fried chops with this is a favorite of mine and sooooo easy to do.
Post a Comment