Diabetic Pork Chops in Garlic Sauce
Have a hankering for the other white meat? This creamy, dreamy pork chop dish is prepared in a gourmet garlic sauce infused with dry sherry. It's sure to be a real crowd pleaser.
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1 cfat-free reduced-sodium chicken stock
1/4 cgarlic cloves, peeled and crushed
1/2 tspextra virgin olive oil
4boneless pork loin chops, about 1/4 inch thick each
1 Tbspfresh minced parsley
1/2 tspdried tarragon leaves
1/4 tspsea salt
1/4 tspfreshly cracked black pepper
1 Tbspall purpose flour
1 Tbspdry sherry
2 chot cooked brown rice
How to Make Diabetic Pork Chops in Garlic Sauce
- 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 then place garlic and broth mixture in blender.
- Cover and puree
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add pork and cook 1 to 1-1/2 minutes per side or until browned.
- Pour garlic puree 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 and keep warm.
- Combine flour and water in small cup.
- Slowly pour flour mixture into skillet, whisking constantly; bring to a boil.
- Cook and stir until mixture thickens.
- Stir in sherry.
- Serve sauce over pork and rice.
- Garnish as desired.