Skillet Pork Chops with Wilted Spinach

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NUTRITION per serving: 166 Calories; 5g Fat; 23g Protein; 4g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 142mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable. Points: 4

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  • 4

Ingredients

  • Water/oil mixture
  • 4 (4-oz.) boneless loin pork chops, trimmed
  • 3/4 cup chopped onion
  • 2/3 cup low sodium chicken broth
  • 1/4 cup white wine (or use white grape juice with a splash of cider vinegar)
  • 2/3 teaspoon thyme
  • Black pepper, to taste
  • 2 cups chopped spinach

Preparation

Step 1

Heat water/oil mixture in a skillet with a tight-fitting lid over medium heat; add pork chops and cook till browned on both sides. Add onion, broth, wine (or juice/vinegar), thyme and black pepper. Reduce heat, cover and simmer for 10 minutes or until chops are cooked through. Divide spinach evenly among dinner plates; place a hot pork chop on top (the heat will perfectly wilt the spinach...keep spinach together as much as you can so that it wilts evenly).

SERVING SUGGESTION: Serve baked honey-glazed butternut squash on the side.

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