Lemon Olive Pork Chops

Lemon Olive Pork Chops Do Not Use Author: Canadian Living Credits: Lemon Olive Pork Chops Do Not Use


  • Portion size 4 servings

Ingredients

  • 2 tablespoons all purpose flour
  • 1/4 teaspoon pepper
  • 4 boneless pork loin chops (1 lb/500 g)
  • 1 tablespoon olive oil
  • 3 cloves of garlic
  • 1 1/3 cup chicken stock
  • 1/3 cup sliced green olive
  • 2 tablespoons rinsed capers
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley

Method

In plastic bag, shake flour with pepper; add chops and shake, 1 at a time, to coat.

In skillet, heat oil over medium-high heat; brown chops, 2 to 3 minutes per side. Transfer to plate and set aside.

Add garlic to pan; cook, stirring, for 1 minute. Add chicken stock, olives, capers and lemon rind and juice; bring to boil.

Return pork to pan; cover and simmer over medium heat, turning once, for 3 to 4 minutes or until glazed and just a hint of pink remains inside. Sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 696 mg
  • Protein 27 g
  • Calories 242.0
  • Total fat 12 g
  • Cholesterol 66 mg
  • Saturated fat 3 g
  • Total carbohydrate 5 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Olive Pork Chops

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