Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. —Sharla Reel, St. Charles, Missouri
Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes.
Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm.
Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 576 | ||
Calories from Fat: 310 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.5g | 46 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 198.5mg | 61 % | |
Sodium 531.8mg | 18 % | |
Potassium 1076.4mg | 28 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.6g | ||
Protein 62.7g | 90 % | |
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: 576
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