Sunday, January 2, 2011

Pork Chops and Pears

1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
4 Boneless Loin Pork Chops (3-4 oz each)
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1/2 c. white wine or low-sodium low-fat chicken broth
1/3 c. chopped scallions
1/4 c. heavy cream
1 tsp. fresh lemon juice
1 firm ripe pear, cut into thick slices (about 3/4 inch thick)
2 tsp. fresh parsley chopped, optional

Combine the flour with the 1/4 tsp. each salt and pepper in a shallow plate. Add pork chops, tossing to coat. In a large skillet, heat oil and butter over medium-high heat. Add pork chops and cook, turning once, about 8 minutes total or until cooked through. Remove to a plate; cover loosely with foil to keep warm. In the same skillet, add broth, scallions, cream, lemon juice, and remaining salt and pepper, stirring to scrape up any browned bits and until sauce is thickened, about 5 minutes. Gently stir in the pear slices; cook until just heated through, 30 seconds to 1 minute. Pour over chops; sprinkle with parsley.

Each serving: 324 calories, 22 g protein, 14 g carbohydrate,

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