- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2009
Ingredients
Method
In large skillet, heat half of the oil over medium-high heat; brown chops. Transfer to plate. Drain fat from pan. Add remaining oil to pan; cook onion, garlic, sage, salt and pepper until softened, about 3 minutes. Stir in vinegar; boil until no liquid remains, about 30 seconds.Add broth, 1/2 cup (125 mL) water and chops; bring to boil. Reduce heat, cover and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, 10 minutes. Transfer to plate. Boil sauce until reduced to 1/2 cup (125 mL), 5 to 7 minutes. Whisk in parsley and mustard. Spoon over chops.
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Nutritional facts Per serving: about
- Sodium 287 mg
- Protein 22 g
- Calories 246.0
- Total fat 16 g
- Potassium 375 mg
- Cholesterol 65 mg
- Saturated fat 4 g
- Total carbohydrate 3 g
%RDI
- Iron 8.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 3.0
