Skillet Pork Chops and Veggies

By

NUTRITION per serving: 211 Calories; 5g Total Fat; 6g Protein; 1g Dietary Fiber; 5g Carbohydrate; 26mg Cholesterol; 104mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 4

View complete recipe

  • 4

Ingredients

  • 2 tablespoons whole wheat flour
  • Black pepper, to taste
  • 1/2 teaspoon paprika
  • 4 boneless pork chops, trimmed
  • Water/oil mixture
  • 1/3 cup dry white wine OR use low sodium chicken broth
  • 1/4 cup water
  • 1/4 teaspoon dried rosemary
  • 3/4 cup frozen peeled pearl onions OR use regular onion, chopped
  • 3/4 cup baby carrots

Preparation

Step 1

In a small bowl, combine flour, pepper and paprika; lightly dust chops on both sides. Heat water/oil mixture in a skillet with a tight-fitting lid over medium-high heat; brown chops on both sides. Add wine (or broth), water, rosemary additional pepper, pearl onions and baby carrots. Bring to a boil then reduce heat, cover and simmer for 20 to 40 minutes (depending on thickness of chops), adding water if necessary, or until pork and vegetables are tender. To serve, arrange pork chops on dinner plates with veggies on the side and sauce over the top.

SERVING SUGGESTION: Mashed russet potatoes and steamed broccoli.

View complete recipe