Pork Chops with Wine Pan Sauce

Egg Noodles and Sautéed Zucchini
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Ingredients

  • 6 (4-oz) boneless pork chops (about ½-inch-thick)
  • ½ tsp salt
  • ½ tsp pepper
  • 2 Tbsp olive oil
  • 1½ cups red wine
  • 1 cup low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp light butter with canola oil

Instructions

  1. Sprinkle pork with garlic salt and pepper.
  2. Cook pork in hot oil in a large skillet over medium-high heat 4 minutes per side or until done. Remove from skillet.
  3. Add wine to skillet; bring to a boil. Cook 6 minutes or until reduced by half.
  4. Add broth and garlic; return to a boil, and cook 3 minutes or until reduced by half.
  5. Return pork to skillet; add vinegar, and cook 2 minutes. Add light butter, and stir until melted.

Side Dish Ingredients

  • 9 oz yolk-free egg noodles
  • 2 Tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic, minced
  • ¾ cup chopped red onion
  • 3 zucchini, sliced

Side Dish Instructions

  1. Cook noodles according to package directions; toss with oil,½ tsp each salt and pepper and garlic.
  2. Meanwhile, heat a skillet coated with cooking spray over medium-high heat. Add onion; cook 3 minutes.
  3. Stir in zucchini and ½ tsp each salt and pepper; cook 5 to 7 minutes or until zucchini is tender.

Nutritional Information

Main Side Total
Servings 6 6
Calories
260
210
470
Fat (g) 11 5 16
Sat. Fat (g) 2 1 3
Protein (g) 26 6 32
Carb (g) 2 34 36
Fiber (g) 0 2 2
Sodium (mg) 300 390 690

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