This easy dish is a great way to take advantage of "club pack" or "family pack" specials you'll often see on larger packages of pork chops and other meat. This recipe doubles easily, so you may be able to prepare a whole, large package of chops at once. Just cook the chops in batches, then make the sauce. Reserve leftover chops and sauce to serve the same way the next night. Cube them and toss into a main-dish salad, or slice thinly and use in quesadillas.
You can use a value wine for the sauce, but make it something you would drink - avoid using anything labeled "cooking wine."
Quinoa and broccoli steamed briefly, then sauteed in butter, round out the meal.
Saving tip: : Grow your own fresh rosemary and bypass the pricey bundles in the market (plus, you'll have to snip off only as much as you need).
shopping list
Pork loin chops: $2.99
Rosemary: $1.99
Olive oil: $.17
Wine: $1.44
Broccoli crowns: $2.22
Quinoa: $.75
From the pantry: salt, butter, pepper, flour
TOTAL: $9.56*
*Note: Prices are based on the amount of each ingredient used in the recipe.
pork chops with rosemary-wine sauce
(serves 4)
4 ( 1/4 -pound) boneless center-cut pork loin chops, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
2 teaspoons olive oil
1 1/2 tablespoons chopped fresh rosemary
1/2 cup dry red wine
Season pork with salt and pepper. Spread the flour on a sheet of wax paper. Coat the pork with the flour, shaking off the excess; discard any leftover flour.
Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and rosemary; cook until pork is golden brown and until an instant-read thermometer inserted into the side of a chop registers 160 degrees, about 4 to 5 minutes on each side. Transfer the pork to a platter; keep warm.
Add the wine to the skillet; bring to a boil. Cook, stirring with a wooden spoon to scrape up the browned bits from the bottom of the skillet, until reduced to 1/4 cup, 2 to 3 minutes. Pour over the pork and serve.
Per serving: 203 calories, 9 grams fat, 3 grams saturated fat, 66 milligrams cholesterol, 194 milligrams sodium, 5 grams carbohydrate, 0 grams fiber, 24 grams protein
Recipe and nutritional analysis from "Weight Watchers All-Time Favorites"