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Ingredientes
- 4 x boneless center-cut pork chops (about 1 lb. to 1 1/4 pounds)
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1 Tbsp. extra virgin olive oil
- 3 x cloves garlic, thinly sliced
- 1 c. minced onion
- 1/4 c. nonfat chicken broth
- 1/2 c. balsamic vinegar
- 1 tsp thyme
Direcciones
- Sprinkle the chops with salt and pepper. Heat the oil in a large nonstick skillet over medium heat, add in the chops and cook 4-5 min on each side, or possibly till golden. Transfer to a plate.
- Add in the garlic and onion to the skillet and cook, stirring, 1 minute, add in the broth, vinegar and thyme, and cook, stirring and scraping the bits up from the bottom of the pan, for 2 min, or possibly till the liquid has thickened to the consistency of syrup. Return the chops to the skillet and turn them over once to completely coat them in the glaze. To serve, drizzle any glaze remaining in the pan over the pork.
- Makes 4 servings.
- This can be served with orzo tossed with small bottled roasted red peppers, a few minced Kalamata olives, and a little parsley; and Swiss chard cooked in lightly salted water till tender, toss with lemon juice, salt, and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 78 | |
| Calories from Fat 31 | 40% |
| Total Fat 3.46g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 323mg | 13% |
| Potassium 113mg | 3% |
| Total Carbs 9.83g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.32g | 4% |
| Protein 0.88g | 1% |
