- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2008
- 2 pork loin centre chops
- 1 tablespoon vegetable oil
- 1/2 onion chopped
- 1 garlic clove minced
- 3/4 teaspoons crumbled dried sage
- 1 salt
- 1 pepper
- 1 tablespoon all-purpose flour
- 1/3 cup sodium-reduced chicken stock
- 1 tablespoon Dijon mustard
- 2 teaspoons minced fresh parsley
MethodTrim off all but 1/4 inch (5 mm) of the fat from chops; slash edges to prevent curling.
In large skillet, heat half of the oil over medium-high heat; brown chops. Transfer to plate.
Drain fat from pan; heat remaining oil over medium heat. Fry onion, garlic, sage, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add chicken stock and mustard; bring to boil, stirring and scraping up any brown bits.
Return chops and any juices to skillet. Cover, reduce heat and simmer until just a hint of pink remains inside pork, about 10 minutes. Sprinkle with parsley.
Nutritional facts Per serving: about
- Sodium 445 mg
- Protein 31 g
- Calories 340.0
- Total fat 20 g
- Cholesterol 86 mg
- Saturated fat 5 g
- Total carbohydrate 7 g
- Iron 12.0
- Folate 8.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 7.0