Skillet Pork Chops and Veggies

Servings 4 Serves


  • 2 tablespoons whole wheat flour
  • Salt and pepper to taste
  • 1/2 teaspoon paprika
  • 4 boneless pork chops trimmed
  • 1 tablespoon olive oil
  • 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 pearl onions peeled OR use regular onion chopped
  • 3/4 cup baby carrots


  • In a small bowl, combine flour, salt, pepper and paprika; lightly dust chops on both sides.
  • Heat the oil in a skillet with a tight-fitting lid over medium-high heat; brown chops on both sides. Add wine (or broth), water, rosemary, more salt and pepper, the onions and the 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, place pork chops on dinner plates with veggies on the side and sauce over the top.


LC SERVING SUGGESTION: Baked Hubbard squash and steamed broccoli.
SERVING SUGGESTION: Add baked sweet potatoes.
GLUTEN FREE: Use almond flour.
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
Tried this recipe?Let us know how it was!