Skillet Pork Chops and Veggies
Ingredients
- 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
Instructions
- 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.
Notes
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
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