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Ingredientes
- 1 c. fat-free reduced-sodium chicken broth
- 1/4 c. garlic cloves - (abt 12 to 15 cloves) peeled, crushed
- 1/2 tsp extra virgin olive oil
- 4 x boneless pork loin chops, 1/4" thick
- 1 Tbsp. chopped fresh parsley
- 1/2 tsp tarragon
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 Tbsp. all-purpose flour
- 2 Tbsp. water
- 1 Tbsp. dry sherry
- 2 c. cooked white rice
Direcciones
- Place chicken broth and garlic in small saucepan. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 25 to 30 min or possibly till garlic mashes easily with fork. Set aside to cold. Puree till smooth in blender or possibly food processor.
- Heat extra virgin olive oil in large nonstick skillet over medium-high heat. Add in pork; cook 1 to 1 1/2 min on each side or possibly till browned. Pour garlic puree into skillet. Sprinkle with parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 10 to 15 min or possibly till pork is juicy and barely pink in center. Remove pork from skillet; keep hot.
- Combine flour and water in small c.. Slowly pour flour mix into skillet; bring to a boil. Cook and stir till mix thickens. Stir in sherry. Serve sauce over pork and rice. Garnish as desired.
- This recipe yields 4 servings.
- Comments: Recent studies have shown which garlic is a proven antibiotic, reduces blood-cholesterol levels and is an effective decongestant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 48 | 20% |
| Total Fat 5.36g | 7% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 273mg | 11% |
| Potassium 406mg | 12% |
| Total Carbs 27.03g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.41g | 0% |
| Protein 18.4g | 29% |
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