Pork Chops in Creamy Garlic Sauce
Recent studies have shown that garlic is a proven antibiotic, reduces blood-cholesterol levels and is an effective decongestant.
Makes 4 servings
|1||cup fat-free reduced-sodium chicken broth|
|1/4||cup cloves garlic, peeled and crushed (about 12 to 15 cloves)|
|1/2||teaspoon olive oil|
|4||boneless pork loin chops, about 1/4 inch thick each (about 12 ounces)|
|1||tablespoon minced fresh parsley|
|1/2||teaspoon dried tarragon leaves|
|1/4||teaspoon black pepper|
|1||tablespoon all-purpose flour|
|1||tablespoon dry sherry|
|2||cups hot cooked white rice|
- Place chicken broth and garlic in small saucepan. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 25 to 30 minutes or until garlic mashes easily with fork. Set aside to cool. Place garlic and broth mixture in blender or food processor. Cover; blend until purée consistency is reached.
- Heat olive oil in large nonstick skillet over medium-high heat. Add pork; cook 1 to 1-1/2 minutes per side or until browned. Pour garlic purée into skillet. Sprinkle with parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 10 to 15 minutes or until pork is juicy and barely pink in center. Remove pork from skillet; keep warm.
- Combine flour and water in small cup. Slowly pour flour mixture into skillet; bring to a boil. Cook and stir until mixture thickens. Stir in sherry. Serve sauce over pork and rice. Garnish as desired.
|Serving Size:||1 pork chop with about 1/4 cup sauce and 1/2 cup cooked rice|
|Saturated Fat||3 g|
|Total Fat||9 g|
|Calories from Fat||28 %|
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