From Parents Magazine
1. Pat pork chops dry with a paper towel. Season with salt and pepper. In a small bowl, combine garlic and 1 Tbs. of the rosemary; press mixture into both sides of each pork chop.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork and cook about 10 minutes until done (145F), turning once and reducing heat to prevent burning, as needed. Remove pork from skillet; set aside.
3. Add broth and remaining rosemary to skillet; increase heat to high. Using a wooden spoon, scrape up any browned bits and continue cooking until liquid is reduced by half (about 4 min).
Remove from heat and stir in butter until melted. Pour sauce over chops to serve.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 103 | ||
Calories from Fat: 93 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 31.6mg | 1 % | |
Potassium 56.6mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 103
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