Makes 4 servings
Ingredients:
- 4 boneless center-cut rib or loin pork chops (6 ounces each)
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons plus 1/2 teaspoon extra-virgin olive oil
- 1/4 cup minced yellow onions
- 1/2 teaspoon minced garlic
- 1/4 cup dry white wine
- 1 teaspoon lemon juice, or to taste
- 3/4 cup low-sodium chicken broth or vegetable broth
- 2 tablespoons Dijon mustard
- 2 teaspoons minced tarragon or parsley
Method:
Preheat the oven to 350°F. Season both sides of the pork with the salt and pepper.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the pork to the pan and sear for 2 minutes. Turn and cook for 1 minute on the second side. Remove the pan from the heat.
Transfer the pork to a baking dish and roast until cooked through, 8 to 12 minutes.
Return the pan to medium heat. Add the remaining 1/2 teaspoon oil and the onions and garlic to the browned bits remaining in the pan and cook, stirring with a wooden spoon, until the onions are soft, 1 and 1/2 to 2 minutes. Add the wine and 1 teaspoon of the lemon juice and cook until nearly evaporated, about 30 seconds. Add the broth and stir to incorporate.
Increase the heat, bring the broth to a simmer, and cook until the liquid is reduced by half, 4 to 5 minutes. Stir in the mustard and tarragon, and adjust the seasoning to taste with more lemon juice, if needed. Remove from the heat.
Place one or two pork chops on each of four large plates. Spoon the sauce over each pork chop and serve immediately.
Nutrition Facts (per serving)
Calories: 288; dietary fiber: 0g; protein: 35g
Adapted from the book The Age-Defying Diet by Caroline Apovian, MD. Copyright © 2015 by Caroline Apovian and The Philip Lief Group, Inc. Reprinted with permission of Grand Central Publishing, New York, NY. All rights reserved.
