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Pork Chops in Creamy Garlic Sauce

1 cup fat-free reduced-sodium chicken broth 
1/4 cup cloves garlic, peeled and crushed (about 12 to 15 cloves) 
1/2 teaspoon olive oil 
4 boneless pork loin chops, about 1/4 inch thick each (about 12 ounces) 
1 tablespoon minced fresh parsley 
1/2 teaspoon dried tarragon leaves 
1/4 teaspoon salt 
1/4 teaspoon black pepper 
1 tablespoon all-purpose flour 
2 tablespoons water 
1 tablespoon dry sherry 
2 cups hot cooked white rice 

Place chicken broth and garlic in small saucepan
Bring to a boil over high heat. Cover; reduce heat to low
Simmer 25 to 30 minutes or until garlic mashes easily with fork. Set aside to cool
Place garlic and broth mixture in blender or food processor
Cover; blend until purée consistency is reached
Heat olive oil in large nonstick skillet over medium-high heat
Add pork; cook 1 to 1-1/2 minutes per side or until browned
Pour garlic purée into skillet. Sprinkle with parsley, tarragon, salt and pepper
Bring to a boil; cover
Reduce heat to low; simmer 10 to 15 minutes or until pork is juicy and barely pink in center
Remove pork from skillet; keep warm
Combine flour and water in small cup. Slowly pour flour mixture into skillet; bring to a boil
Cook and stir until mixture thickens
Stir in sherry. Serve sauce over pork and rice. Garnish as desired

Food exchange 2 Starch 2 Meat 1/2 Fat
(1 pork chop with about 1/4 cup sauce and 1/2 cup cooked rice) 
Calories 293 Calories from Fat 28 % Total Fat 9 g Saturated Fat 3 g 
Cholesterol 40 mg Carbohydrate 27 g Fiber 1 g Protein 23 g Sodium 231 mg

Courtesy Diabetic Cooking

Serves 4