This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
Servings = 2 | Serving size =4 ounces pork with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe also requires making Roasted Garlic
This recipe makes great leftovers as sandwiches.
Serve with Shredded Brussels Sprouts or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Shredded Brussels Sprouts - Low Sodium Version or Zucchini with Sun Dried Tomatoes or Sauteed Leeks or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Sauteed Leeks - Low Sodium Version
|2 tsp||olive oil|
|2 cloves||garlic (thinly sliced)|
|4 cloves||roasted garlic|
|1/4 cup||white wine|
|3/4 cup||low sodium chicken broth|
|fresh ground black pepper (to taste)|
|2 tsp||unsalted butter|
|2 4 ounce||pork chops (boneless)|
|spray olive oil|
Place the olive oil in a small skillet over medium heat. Add the sliced garlic. Cook slowly for about 5 minutes. Reduce the heat to low to keep the garlic from turning brown.
Add the roasted garlic, white wine, chicken stock, salt and pepper. Adjust the heat to medium so that the sauce is at a simmer.
Place a large skillet in the oven and preheat to 425°F.
Simmer for about twenty minutes. Lightly mash the roasted garlic while the sauce is simmering. Cook until the sauce is reduced to about 1/3 cup. Add the butter and reduce the heat to low.
Lightly spray the skillet in the oven with oil. Add the pork chops and return the pan to the oven. Cook on the first side for about 7 – 8 minutes and turn. Cook for another 7 – 8 minutes.
Serve topped with the garlic sauce.
Serving size = 4 ounces pork with sauce
Servings = 2
Amount Per Serving
|Calories 302||Calories from Fat 150|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 8g||29%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 5g||3%|
|Dietary Fiber 0g||1%|
|Vitamin A 3%||Vitamin C 5%|
|Calcium 3%||Iron 7%|
|Vitamin K 4 mcg||Potassium 613 mg|
|Magnesium 31 mg|