| Total sodium per serving: 217mg |
Total calories per serving: 275 |
Servings: 4 |
Ingredients:
- 1/4 cup extra virgin olive oil, divided
- 1 lb boneless, porkloin chops, pounded to 1/4 inch thick
- Freshly ground black pepper to taste
- 4 cloves garlic, thinly sliced
- 1 large tomato, diced
- 1/3 cup no/low sodium chicken broth
- 1/4 cup dry white wine (or more chicken broth)
- 3 tbsp minced fresh parsley (1 tbsp dried)
- 1/8 tsp red pepper flakes
Directions:
1. Place 2 tbsp of the olive oil in a heavy bottomed, non-stick skillet and place over medium-high heat.
2. Once the oil is hot, place the chops in the pan, sprinkle with freshly ground black pepper and brown the chops on both sides
3. Transfer the browned chops to a plate and set aside.
4. Put the reserved olive oil into the skillet, add the sliced garlic, place over medium-high heat and sauté the garlic for about 30 seconds or until it becomes fragrant.
5. Add the diced tomato, chicken broth, wine (if using), parsley and red pepper flakes, stir to mix well.
6. Continue to cook for approximately two minutes or until the mixture begins to thicken.
7. Put the pork chops and any juices back into the skillet and continue to cook until the chops are cooked through and no pinkness is visible.
8. Serve immediately over pasta or rice.
Makes 4 servings, each serving has 275 calories, 217mg sodium and 2.8 carbohydrates
Original recipe found at allrecipes.com, rewritten and modified for low sodium.
