Friday, May 13, 2011

Rosemary-Balsamic Pork Chops

This meal goes great with couscous and freshly steamed asparagus for a complete and quick weeknight dinner.

  • 4 Bone in pork loin chops, about 1/2 inch thick (I used thin cut)
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon unsalted butter
  • 2/3 cup low-sodium chicken broth 
  • 3 tablespoons balsamic vinegar


  1. Sprinkle pork with rosemary, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Melt butter in large nonstick skillet over medium-high heat. Add pork and cook for 4 minutes per side. Transfer to pate. 
  2. Add broth and vinegar to skillet, bring to boil, scrapping the browned bits from the bottom of the pan. Boil until mixture is syrupy, about 5 minutes. Add pork to skillet and cook until heated through, about 1 minute per side. 

Nutritional Information: 
Per serving (1 pork chop with 1 tablespoon of sauce) is 4 points+
170 cal, 8g fat, 3g carb, 0g fiber, 20g protein

Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

No comments:

Post a Comment