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
Ingredients:
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
Directions:
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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