Using thin-cut pork chops speeds up the cook time, but four (4-ounce) boneless pork loin chops will work, too. Increase the cooking time to five minutes on each side.

Jennifer Cofield
Recipe by Oxmoor House September 2006

Gallery

Recipe Summary

prep:
8 mins
cook:
14 mins
total:
22 mins
Yield:
4 servings (serving size: 2 pork chops and about 2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle pork chops evenly with salt and 1/4 teaspoon pepper.

    Advertisement
  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add pork; cook 3 minutes on each side. Remove from pan; set aside, and keep warm.

  • Add shallots to pan; sauté 1 minute. Add remaining 1/4 teaspoon pepper, wine, and next 3 ingredients. Bring to a boil; cook 2 minutes or until reduced by half. Return pork to pan; cook over medium-high heat 1 minute. Sprinkle with parsley.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

174 calories; calories from fat 33%; fat 6.4g; saturated fat 2.3g; protein 24.4g; carbohydrates 3.5g; fiber 0.3g; cholesterol 65mg; iron 1.2mg; sodium 360mg; calcium 37mg.
Advertisement
Advertisement