Pork Chops in Creamy Garlic Sauce |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup chicken broth | 1/4 cup garlic cloves, peeled and crushed (about 12 to 15) | 1/2 teaspoon olive oil |
| 4 boneless pork loin chops, about 1/4 inch thick each | 1 tablespoon minced fresh parsley | 1/2 teaspoon dried tarragon leaves |
| 1/4 teaspoon salt | 1/4 teaspoon black pepper | 1 tablespoon all-purpose flour |
| 2 tablespoons water | 1 tablespoon dry sherry | 2 cups cooked white rice |
| 1 | Place chicken broth and garlic in small saucepan. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 25 to 30 minutes or until garlic mashes easily with fork. Set aside to cool. Process in blender or food processor until smooth. |
| 2 | Heat olive oil in large nonstick skillet over medium-high heat. Add pork; cook 1 to 1-1/2 minutes on each side or until browned. Pour garlic mixture into skillet. Sprinkle with parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 10 to 15 minutes or until pork is juicy and barely pink in center. Remove pork from skillet; keep warm. |
| 3 | Combine flour and water in small cup. Slowly pour flour mixture into skillet; bring to a boil. Cook and stir until mixture thickens. Stir in sherry. Serve sauce over pork and rice. Garnish as desired. |