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MailTribune.com
  • Sweet Skillet Pork-Loin Chops

    ready in: 25 minutes
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  • 4 boneless pork-loin chops, about 1/4 to 1/3 inch thick (save money by cutting them yourself from a whole pork loin)
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/2 cup all-purpose flour
    1/2 teaspoon Morton Nature's Seasons Seasoning Blend
    2 teaspoons canola oil
    2 teaspoons unsalted butter
    1/4 cup white wine
    1/3 cup apricot preserves
    1/3 cup fat-free, lower-sodium chicken or vegetable broth
    Pat the pork chops dry. Sprinkle both sides with the salt and pepper. In a shallow dish or pie plate, mix together the flour and seasoning blend. Dredge each chop in flour mixture, coating all sides.
    In a large skillet, heat the oil and butter together, swirling pan so oil coats bottom. Add chops and cook until nicely browned, about 3 minutes. Turn and cook other sides for about 2 minutes more, depending on thickness.
    Remove chops to a plate, cover and keep warm.
    In same skillet, add the white wine. Bring to a boil while stirring and scraping up any browned bits on bottom of pan. Reduce heat to medium and add the preserves and chicken broth. Stir and cook until sauce is thickened and reduced some.
    Plate 2 chops per serving, drizzled with sauce. Serve with sauteed vegetables or a green salad.
    Makes 2 servings.
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