Seared Pork With Red Wine Sauce
Per ServingSeared Pork With Red Wine Sauce |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 4 oz. | ||
| Calories | 195 | |
| Fat | 8 | g |
| Saturated Fat | 2.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 2 | g |
| Fiber | 0 | g |
| Sugars | 1 | g |
| Cholesterol | 55 | mg |
| Sodium | 165 mg (without added salt) | |
| Choices: Lean meat 4 | ||
- Makes: 4
- Serving Size: 4 oz.
- Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
Ingredients
| 1 | Tbsp. | canola oil |
| 4 | (4 oz. each) lean boneless pork loin chops | |
| (about 1/2 inch thick) | ||
| Kosher salt and freshly ground black pepper | ||
| 1 | large | shallot, minced |
| 3/4 | cup | full-bodied wine, such as |
| cabernet sauvignon | ||
| 1/2 | cup | low-fat, reduced-sodium chicken broth |
| 1 | tsp. | minced fresh rosemary |
| 1 | Tbsp. | crumbled blue cheese |
Directions
- Heat the oil in a large skillet over high heat. Season the pork with salt and pepper on both sides. When the oil is hot, add the pork chops, and sear on both sides until well browned, about 4 to 5 minutes per side. Transfer the pork to a plate, cover with foil, and keep warm.
- Add the shallot to the skillet and sauté for about 1 minute. Add the wine and bring to a vigorous boil. Boil the wine until it is reduced by half and looks syrupy, about 5 to 8 minutes. Add the chicken broth and rosemary, and reduce again by about half, 3 to 5 minutes. Remove the sauce from the heat. Whisk in the blue cheese. Add back the pork chops to coat with the sauce. Season with additional salt and pepper to taste.
