I served these with brown rice and steamed broccoli. You can serve them with rice, quinoa, pasta, or by themselves. The nutritional information below is just for the pork chops and sauce.
Chops:
4 Pork Chops ( 3/4 inch thick, Boneless )
Sea Salt ( To taste )
Black Pepper ( Freshly Ground, to taste )
2 tsp Canola Oil
Sauce:
1 Small Shallot ( Minced )
1 1/2 Cups Low-fat, reduced sodium chicken broth
1/2 Cup Beef broth ( substitution for port wine )
1/2 Cup Dried Cherries
3 Tbsp Skim Milk
1 1/2 tsp Cornstarch
Directions:
1. Pat the pork chops dry and sprinkle them on both sides with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Add pork chops and sear for about 4-5 minutes per side. Remove the pork chops from the skillet onto a plate. Tent the pork chops with foil and set aside.
3. In the pan drippings, add the shallot and saute for 1 minute. Add in the broth, port wine (if you are using it), and cherries. Bring to a simmer and reduce to about 3/4 cup. Be sure to scrape up those yummy brown bits in the pan!
4. Meanwhile, whisk together the milk and cornstarch. Add the mixture to the pan and cook for 1-2 minutes, until thickened. Add back the pork chops, and simmer the chops in the sauce until the internal temperature of the pork is 145 F.
Calories 183
Fat 5g - 8% Daily Value
Saturated Fat 1g - 8%
Polysaturated Fat 1g - 6%
Monosaturated Fat 3g - 19%
Cholesterol 18mg - 6%
Sodium 140mg - 5%
Potassium 119mg - 3%
Protein 6g - 13%
Total Carbohydrate 25g - 8%
Fiber 7g - 30%
Sugar 13g - 26%
Vitamin A 29IU - 0%
Vitamin B6 0.43mg - 21%
Vitamin C 1mg - 1%
Calcium 26mg - 2%
Iron 0.54mg - 3%
Chops:
4 Pork Chops ( 3/4 inch thick, Boneless )
Sea Salt ( To taste )
Black Pepper ( Freshly Ground, to taste )
2 tsp Canola Oil
Sauce:
1 Small Shallot ( Minced )
1 1/2 Cups Low-fat, reduced sodium chicken broth
1/2 Cup Beef broth ( substitution for port wine )
1/2 Cup Dried Cherries
3 Tbsp Skim Milk
1 1/2 tsp Cornstarch
Directions:
1. Pat the pork chops dry and sprinkle them on both sides with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Add pork chops and sear for about 4-5 minutes per side. Remove the pork chops from the skillet onto a plate. Tent the pork chops with foil and set aside.
3. In the pan drippings, add the shallot and saute for 1 minute. Add in the broth, port wine (if you are using it), and cherries. Bring to a simmer and reduce to about 3/4 cup. Be sure to scrape up those yummy brown bits in the pan!
4. Meanwhile, whisk together the milk and cornstarch. Add the mixture to the pan and cook for 1-2 minutes, until thickened. Add back the pork chops, and simmer the chops in the sauce until the internal temperature of the pork is 145 F.
Calories 183
Fat 5g - 8% Daily Value
Saturated Fat 1g - 8%
Polysaturated Fat 1g - 6%
Monosaturated Fat 3g - 19%
Cholesterol 18mg - 6%
Sodium 140mg - 5%
Potassium 119mg - 3%
Protein 6g - 13%
Total Carbohydrate 25g - 8%
Fiber 7g - 30%
Sugar 13g - 26%
Vitamin A 29IU - 0%
Vitamin B6 0.43mg - 21%
Vitamin C 1mg - 1%
Calcium 26mg - 2%
Iron 0.54mg - 3%