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Ingredientes
- 8 x thin-cut boneless pork loin chops
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. minced fresh thyme (or possibly 1 tspn dry thyme)
- 2 tsp grated lemon peel
- 2 x garlic cloves pressed
- 1 1/2 Tbsp. all-purpose flour Salt to taste Freshly-grnd black pepper to taste
- 2 tsp extra virgin olive oil
- 3/4 c. low-fat (1%) lowfat milk
Direcciones
- Place pork in 15- by 10- by 2-inch glass baking dish. Mix 2 Tbsp. lemon juice, thyme, lemon peel and garlic in small bowl. Rub mix over both sides of chops. Cover and chill at least 1 hour and up to 1 day.
- Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat.
- Working in batches, add in pork to skillet and cook till brown, about 1 minute per side. Return all pork to skillet. Add in lowfat milk and boil till pork is cooked through and sauce thickens slightly, about 1 minute.
- Transfer pork to platter. Whisk remaining 1 Tbsp. lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 4 servings | |
| Calories 24 | |
| Calories from Fat 20 | 83% |
| Total Fat 2.26g | 3% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 18mg | 1% |
| Total Carbs 1.25g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.32g | 0% |
| Protein 0.08g | 0% |
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