Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops. In a large nonstick skillet, brown chops on both sides in butter and oil. Remove and keep warm. Add 1/2 cup juice or wine to the skillet; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or til meat juices run clear, basting occasionally. Add the remaining juice or wine to skillet. Bring to boil, loosening any browned bits from the pan. Cook uncovered, until liquid is reduced to 1/2 cup. Pour over chops; sprinkle with parsley. Great!
Yield: 4 servings. Net carbs: 1 gm
Submitted by:Pork Chops Dijon
Ingredients:
- 4 pork loin chops
- 2 TBSP. Italian Dressing
- 2 TBSP. Dijon Mustard
- 1 tsp. pepper
- 1 medium onion
- non-stick spray
- 4 leaves lettuce
Instructions:
Trim fat from pork chops. In a small bowl, stir together teh reduced-calorie salad dressing, mustard and pepper. Brush both sides of chops with the mustard mixture. Slice onion. Spray a cold 12-inch skillet with non-stick coating. Cook chops and onion in skillet, covered, over medium-low heat for 20 minutes. Turn the pork chops. Cook, covered, for 5-10 minutes more or til meat is tender and no pink remains. To serve, palce cops on a platter lined with lettuce leaves. Top the pork chops with the cooked onions. Makes 4 servings.
Got this recipe from Brian's mom, Jackie. Makes: 4 servings. Net carbs: 2 gms.
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