Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Chesapeake Chops

Submitted by: Mary on 02/26/2004
2341 views
2.75 avg rating
244 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1/3 C Dry white wine
1/3 C Chicken broth
2 T Dijon mustard
2 T Chopped fresh parsley

8 Boneless pork loin chops
Salt and pepper to taste
1 C Sour cream
2/3 t Xanthan gum

Directions

In a small saucepan, whisk the xanthan gum together with the wine and broth. Add the mustard, and whisk until smooth. Chop enough parsley to measure 2 tablespoons.



Place the pork chops in a large nonstick skillet over medium-high heat. Season with salt and pepper. Cook until the chops are well browned on the first side, about 5 minutes. Turn and brown the second side, about 3 to 4 minutes. Remove the pan from the heat.



While the chops are cooking, place the saucepan with the broth mixture over medium heat. Bring to a boil, stirring constantly, and simmer until slightly thickened, about 3 minutes. Remove from the heat and stir in the sour cream and parsley until blended. Season with salt and pepper and cover to keep warm.

Servings

4

Calories

3

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

This dish would be wonderful served over either low carb pasta of choice or spaghetti squash.
 
 
Search