Peppercorn Pork Chops
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Serves4 (1 pork chop each)
SWAP ScoreWhat's this?
Ingredients
- 2 teaspoons extra virgin olive oil
- 4 4 ounce pork chops cut away visible fat
- 1/2 teaspoon salt
- 2 medium shallots, chopped (or one small onion)
- 1 teaspoon thyme leaves or ½ tsp dry
- 1/2 cup low sodium chicken stock
- 2 tablespoons plain yogurt
- 1 teaspoon pepper
Directions
- Preheat oven to 425 ℉. Line a rimmed baking sheet with aluminum foil.
- In 12" skillet, heat olive oil on medium-high until very hot. Season pork chops with 1/2 tsp salt. Add pork to skillet; cook 3 minutes per side or until deep golden brown. Transfer to baking sheet; bake for 10 minutes, or until cooked (145 ℉).
- Reduce heat under skillet to medium-low. Add shallots and thyme. Cook 2 minutes, stirring. Whisk in chicken stock, Greek yogurt and pepper. Simmer 2 minutes, scraping up browned bits.
- Serve pork with pan sauce.
Recipe Tips
The creamy pan sauce makes these chops seem like fancy restaurant fare.
Serve this with vegetables like roasted potatoes and green beans.
Nutrition Facts
Peppercorn Pork Chops
Amount Per Serving
Calories 384
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 138mg
46%
Sodium 414mg
17%
Potassium 782mg
22%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Sugars 2g
Protein 43g
86%
Vitamin A
1%
Vitamin C
3%
Vitamin D2%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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