Balsamic Pork Chops

By Tonya_Speed

NUTRITION per serving: 214 Calories; 7g Fat; 24g Protein; 12g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 69mg
Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 5

SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Use boneless skinless chicken thighs instead of pork and chicken broth instead of cream.
GLUTEN FREE: Make sure wine (or broth), vinegar and mustard are gluten free.

Ingredients

• 1 teaspoon olive oil
• 6 (4-oz.) boneless top loin pork chops
• 1/3 cup dry white wine, or use low sodium chicken broth
• 2 medium onions, thinly sliced
• 1/2 teaspoon dried thyme
• 2 cups green peas
• 1/2 cup balsamic vinegar
• 1/2 tablespoon Dijon mustard
• 1/4 cup light (5%) cream
• NUTRITION per serving: 214 Calories; 7g Fat; 24g Protein; 12g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 69mg
• Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 5
• SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.
• VEGETARIAN: Use non-breaded faux chicken patties.
• KOSHER: Use boneless skinless chicken thighs instead of pork and chicken broth instead of cream.
• GLUTEN FREE: Make sure wine (or broth), vinegar and mustard are gluten free.

Details

Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a large skillet with a tight-fitting lid over medium high heat. Add pork chops. Brown for 3 to 4 minutes per side
then remove from heat and set aside. Add wine (or broth) to the skillet. Bring to a boil and whisk up all of the browned bits
from the bottom of the pan. Add onions and thyme and cook until onions are browned and somewhat caramelized (about 15
minutes). Add peas, vinegar and mustard and cook for 1 minute. Return pork chops to the pan. Add the cream then reduce
heat to low. Cover and cook for 5 minutes. Serve and enjoy!