Pork Chops with Wine Pan Sauce
Egg Noodles and Sautéed Zucchini
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
- Sprinkle pork with garlic salt and pepper.
- Cook pork in hot oil in a large skillet over medium-high heat 4 minutes per side or until done. Remove from skillet.
- Add wine to skillet; bring to a boil. Cook 6 minutes or until reduced by half.
- Add broth and garlic; return to a boil, and cook 3 minutes or until reduced by half.
- Return pork to skillet; add vinegar, and cook 2 minutes. Add light butter, and stir until melted.
Side Dish Ingredients
- 3 cloves garlic, minced
- 1 tsp pepper
- 3 zucchini, sliced
- ¾ cup chopped red onion
- 1 tsp salt
- 2 Tbsp extra virgin olive oil
- 9 oz yolk-free egg noodles
Side Dish Instructions
- Cook noodles according to package directions; toss with oil,½ tsp each salt and pepper and garlic.
- Meanwhile, heat a skillet coated with cooking spray over medium-high heat. Add onion; cook 3 minutes.
- 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 |
