This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who 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.
"For mad scientists who keep brains in jars, here's a tip: why not add a slice of lemon to each jar, for freshness?"
-Jack Handy, Writer
Meyer lemons are less tart and acidic than lemons. You can use regular lemon juice in this recipe but an extra teaspoon of honey will be needed to keep the sauce from being too tangy.
I donít use bottled lemon juice. I feel that bottled juice does not taste anything like fresh squeezed lemon juice. This is because it is usually made from varying concentrations of lemon juice, water and lemon oil.
Fresh lemons keep fairly well in the crisper of your fridge (about 2 weeks). The juice of one lemon varies greatly. A large lemon has about 4 tablespoons of lemon juice but when a recipe calls for the juice of one lemon, you never really know. Start with 2 tablespoons and increase the amount for taste. If you must use bottled lemon juice, shake the bottle well. Use equivalent amounts of bottled to fresh lemon juice in a recipe.
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.
This recipe does not make very good leftovers.
|3 Tbsp||raw shelled pistachios|
|6 large||leaves fresh basil|
|2 4 ounce||center cut pork chops|
|spray olive oil|
|6 Tbsp||white wine|
|1/2||Meyer lemon (juiced)|
|2 tsp||unsalted butter|
Preheat the oven to 375įF. Place a large skillet in the oven.
Place the pistachios, basil and salt in a mini-chopper or blender and process until the consistency of coarsely ground coffee. Firmly pat the mixture over the top of each of the pork chops.
When the oven is hot spray the pan lightly with olive oil. Place the pork chops in the pan with the pistachio crust side up. Return the pan to the oven.
While the pork is cooking mix together the wine, lemon juice and honey.
Cook the pork for about 12 - 15 minutes. Remove the pan from the oven and set the pork on a cutting board to rest. Place the pan over medium-high heat and add the white wine mixture. Reduce the mixture by about 1/2 while deglazing the pan. Add the butter and swirl while it melts.
Place the pork on plates and top with the sauce.
Serving size = 4 ounces pork with sauce
Servings = 2
Amount Per Serving
|Calories 322||Calories from Fat 143|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 6g||28%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 5%||Vitamin C 14%|
|Calcium 3%||Iron 9%|
|Vitamin K 7 mcg||Potassium 655 mg|
|Magnesium 46 mg|