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Ingredients
US|METRIC
6 SERVINGS
- 6 pork chops (3/4-inch thick)
- 1 tsp. vegetable oil
- 1 cup chicken broth
- 1/2 cup lemon juice (fresh)
- 1 cup leeks (sliced)
- 1 tsp. thyme leaves (minced)
- 1/2 tsp. lemon zest
- 1/4 tsp. salt
- 1 1/2 cups baby carrots (cooked, drained)
- 2 cups mushrooms (sliced)
- 2 Tbsp. cornstarch
- 1 cup heavy cream
- 2 tsp. capers
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Directions
- In a non-stick skillet, heat oil over medium-high heat and brown chops on both sides, about 2 minutes . Stir in chicken broth, lemon juice, leeks, thyme, lemon peel and salt. Bring to a boil; reduce heat. Cover; simmer 8-10 minutes or until pork chops are tender. Place pork chops on serving platter; keep warm. Add carrots and mushrooms to skillet; simmer 5 minutes. Gradually stir combined cornstarch and whipping cream into pan liquid. Cook and stir until thickened. Stir in capers. Serve sauce over pork chops.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat13g65% |
| Trans Fat0g |
| Cholesterol140mg47% |
| Sodium540mg23% |
| Potassium1060mg30% |
| Protein37g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A110% |
| Vitamin C25% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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