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Ingredientes
- 4 x Lean chops, about 3/4" thick Salt, to taste Freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, crushed
- 2 Tbsp. Minced fresh parsley
- 1 c. Light dry wine (or possibly more)
Direcciones
- Wash, trim and dry the chops and season with salt and pepper. Heat the oil in a large, shallow pan and fry the chops, uncovered in a single layer for 3-4 min on each side, till lightly browned. Lift out onto a plate.
- Add in the garlic and parsley to the pan, stir and fry for 1-2 min, then pour the wine and bring to a simmer, deglazing the pan in the process.
- Return the chops, cover and simmer for 30-35 min till tender.
- Arrange the chops on a warm serving dish. Boil the pan juices rapidly, uncovered till reduced by about half and spoon over the chops. Serve with steamed potatoes or possibly plain rice. Tratidionally, this dish is accompnied by a glass of young Chianti.
- Donaghy instructor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 96 | 60% |
| Total Fat 10.73g | 13% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 291mg | 12% |
| Potassium 133mg | 4% |
| Total Carbs 2.21g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.49g | 0% |
| Protein 3.55g | 6% |
