Sage Pork Chops
- 2 tablespoons olive oil
- 4 slices bacon chopped
- 1/2 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon dried parsley
- 2 small tomatoes chopped
- 1/4 cup chopped onion
- 4 boneless pork chops
- 1 cup low sodium chicken broth or use homemade
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- In a large skillet heat olive oil over MEDIUM heat, add bacon. Cook for 1 minute, stirring constantly.
- Then add thyme, sage, parsley, tomatoes, and onion. Cook for 5 additional minutes, until onion is tender and bacon is crisp.
- Add pork chops to skillet and brown 3 minutes on each side.
- Stir in broth, salt and pepper. Bring to a boil. Reduce heat to SIMMER LOW for 15 minutes. Pork should reach a temperature of 145 degrees.
- Serve pork chops hot with sauce poured over the top.
SERVING SUGGESTION: Faux-Tay-Toes (Steam cauliflower till tender; drain; mash with grass-fed butter, salt, and pepper to taste till you get a mashed potatoes texture.) NUTRITION: 347 Calories; 23g Fat (59.1% calories from fat); 30g Protein; 6g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 794mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
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