Thursday, November 29, 2012

Walnut-crusted pork chops

The chaos of the holiday season is officially here! And if you’re anything like me, this means that quick and easy meals are absolutely essential to ensure healthy eating amidst the chaotic stretch between now and Christmas.

During the summer months, light, fresh fare with very little meat dominates my menu. But once the weather turns chilly, I tend to crave richer, heartier foods and a bit more meat. This dish is a great way to incorporate those fall and winter flavors while still watching fat and calories.

Walnut-crusted pork chops

4 boneless, center-cut pork chops
1 1/2 tsp. Worcestershire sauce
3/4 tsp. salt
1/2 tsp. dried sage
1/4 tsp. freshly ground black pepper
1/3 c. walnuts, finely ground (I personally prefer to leave a bit chunky)
1 tbsp. olive oil
1/4 c. low sodium chicken broth

Place pork chops in a shallow dish; drizzle evenly with Worcestershire sauce. Combine salt, sage and black pepper in a small bowl. Add walnuts to salt mixture; toss well. Press walnut mixture onto both sides of pork chops. Cover and refrigerate for 10 min.

Heat oil in pan on medium heat. Add pork chops and cook 1 ½ minutes on each side or until slightly browned. Add ¼ cup chicken broth to pan. Cover, reduce heat, and cook 10-15 minutes or until desired degree to doneness.

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