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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless pork chops (3/4-inch thick)
- olive oil
- 2 tsp. butter
- 1/2 cup onion (chopped)
- 2 cloves garlic (minced)
- 3/4 cup dry white wine
- 1 cup light cream (OR milk)
- 1 Tbsp. flour
- 1/4 tsp. salt
- 1/4 tsp. ground white pepper
- 1/4 cup fresh basil (chopped)
- 1/4 cup parsley (chopped)
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Directions
- Heat a large heavy skillet over medium-high heat. Brush chops lightly with olive oil and cook for 8 minutes, turning occasionallly, until internal temperature on a thermometer reads 145 degrees f. Remove chops to a serving platter; allow chops to rest 3 minutes and keep warm.
- Melt butter in same skillet over medium heat. Add onion and garlic; cook until tender but not brown, stirring. Stir in wine. Bring to boiling; reduce heat, boil gently for 3 minutes (you should have about 2/3 cup). Stir together cream, flour, salt and white pepper. Add to skillet. Cook, stirring constantly, until sauce thickens. Stir in basil and parsley. Cook and stir for 1 minute more. Serve sauce over chops.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium280mg12% |
| Potassium860mg25% |
| Protein43g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber<1g3% |
| Sugars1g |
| Vitamin A20% |
| Vitamin C15% |
| Calcium10% |
| Iron15% |
* 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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