Pork Chops with Leek Sauce
- 4 4-oz. boneless top loin pork chops 4-oz.
- sea salt and freshly ground black pepper to taste
- 1 teaspoon olive oil
- 1/4 cup white wine or use white grape juice with a splash of cider vinegar
- 1/4 cup low sodium chicken broth
- 3 large leeks washed and cut into 1/2-inch pieces
- Season pork chops with salt and pepper to taste.
- Heat the olive oil in a large skillet with a tight-fitting lid over medium heat; add pork chops and brown on both sides till golden. Remove from skillet and keep warm.
- Coat the skillet with a little more olive oil and add leeks; cook and stir till translucent then remove from skillet and keep warm with pork chops.
- Add wine (or juice/vinegar) and broth to the skillet and whisk up all of the browned bits from the bottom of the pan; simmer until reduced by half.
- Return pork chops and leeks to the skillet, turning chops to coat with sauce; cover and simmer until chops are cooked through about 10 minutes.
LC SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture). SERVING SUGGESTION: Serve steamed new potatoes instead of Faux-Tay-Toes. KOSHER: Use boneless skinless chicken thighs instead of pork. GLUTEN-FREE: Make sure wine (or juice/vinegar) and chicken broth are gluten-free. NUTRITION: per serving: 215 Calories; 6g Fat; 22g Protein; 14g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fat. Points: 5
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