Peppered Pork Chops
- SERVES
- 4
- COOK TIME
- 25 Min
Pork used to be thought of as a very fatty meat, but with today's breeding and processing methods, the meat comes to us less fatty. Then we can trim off whatever fat remains and really enjoy pork while watching our fat and calories.
What You'll Need
- 4 pork loin chops (about 2 pounds total), ½ inch thick, well trimmed
- 1 small onion, finely chopped
- 1 teaspoon minced garlic
- 1 3/4 cup ready-to-use chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon crushed black peppercorns
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 cup dry red wine (optional)
What to Do
- Preheat the broiler.
- Place the chops on a broiler pan that has been coated with nonstick vegetable spray. Broil for 12 to 15 minutes, or until the chops are cooked to desired doneness, turning halfway through the cooking.
- Meanwhile, in a medium-sized nonstick skillet that has been coated with nonstick vegetable spray, sauté the onion and garlic over medium heat for 5 to 7 minutes, or until lightly browned. Add the remaining ingredients except the chops; stir for 6 to 8 minutes, or until thickened.
- Remove the pork chops from the broiler and place on a serving platter; spoon the onion mixture evenly over the chops and serve immediately.
Notes
To crush the peppercorns, place them in a plastic storage bag and crush gently with a mallet or rolling pin.
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momonprozac 615467 9
Apr 23, 2013
Good recipe. Don't see why the pork chops couldn't be cooked on the stovetop in the sauce. I'd like to try this with hamburger or chicken. I really liked the sauce!
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