Herbed Pork Chops with Veggies

Servings 4 Serves


  • 2 tablespoons whole wheat flour
  • sea salt and freshly ground black pepper to taste
  • 1/2 teaspoon paprika
  • 4 6-oz. boneless pork chops trimmed
  • 1 teaspoon olive oil
  • 1/2 cup dry white wine or use white grape juice with a splash of cider vinegar
  • 1/4 cup water
  • 1/4 teaspoon dried rosemary crushed
  • 3/4 cup frozen tiny pearl onions
  • 1/2 cup baby carrots


  • In a small bowl, combine flour, salt, pepper and paprika; dust pork chops with mixture on both sides.
  • Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add pork chops and brown on both sides. Add wine (or juice/vinegar), water, rosemary, pearl onions and baby carrots.
  • Bring mixture 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.
  • Taste and add more salt and pepper if desired.
  • To serve, place a pork chop on each dinner plate with veggies on the side and sauce over the top.


NUTRITION per serving: 252 Calories; 9g Fat; 40g Protein; 6g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 194mg Sodium. Exchanges: 0 Grain(Starch); 17 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. Points: 7
LC SERVING SUGGESTION: Steamed baby Brussels sprouts tossed with a little butter and a dash of ground nutmeg.
SERVING SUGGESTION: Add steamed baby red potatoes.
KOSHER: Use boneless skinless chicken thighs instead of pork chops.
GLUTEN FREE: Make sure wine (or juice/vinegar) is gluten free. Use gluten free flour.
Tried this recipe?Let us know how it was!