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| h2u > Health Library |
Herbs de Provence Pork Loin ChopsAdapted from CooksAid.com | Serving Size | ½ of recipe | | Calories | 263 | | Total Fat | 14 g | | Saturated Fat | 4 g | | Sodium | 482 mg | | Total Carbohydrate | 0.5 g | | Dietary Fiber | 0.5 g | | Protein | 32 g |
| Ingredients | Measures |
|---|
| Boneless, center cut pork loin chops | 2 (5-ounce) | |
Herbs de Provence
| 1 teaspoon | | Salt
| ¼ teaspoon | | Fresh ground pepper to taste
| | Olive oil
| 2 teaspoons | | Reduced-sodium chicken broth | 1/3 cup |
- Directions
- Place pork chops between 2 pieces of plastic wrap and pound until about ½- to ¾-inch thick. Season the pork with the herbs de Provence, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add pork and cook for about 4-5 minutes on each side.
- Reduce heat and add the broth. Scrape the brown bits off the bottom of the pan, then cover and simmer for 2-4 minutes, until pork is cooked through. Portion pork onto plates and drizzle with the sauce.
Wash and scrub 2 baking potatoes (eg, Russet). Prick several times with a fork and then cook on high heat in the microwave for 8-10 minutes, flipping potatoes over half-way through. Serve each potato with a low-fat sour cream or other topping, and garnish with fresh chives. Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. Copyright © EBSCO Publishing. All rights reserved. |
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