Tuscan Pork Chops

Tuscan Pork Chops

• 1 Tbl olive oil
• 4 boneless pork chops (I used 5 bone-in chops)
• salt & pepper to taste
• 4 cloves garlic, pressed
• 1 tsp rosemary, crushed
• 1 tomato, diced
• 1/4 c. red wine (or use red grape juice with a splash of vinegar)
• 1/2 c. chicken broth
• 1 T butter

In a skillet, heat the oilive oil over medium-high heat. Add the chops, salt & epper to taste. Brown on both sies, about 5 minutes per side, depending on how thick they are. Remove the chops and keep warm.

To the skillet, add the garlic, rosemary, tomato, red wine, and chicken broth. Turn up the heat and cook sauce; using a wire whisk, whisk up the browned bits off the bottom of the pan. Let sauce reduce and remove from the heat. Add the butter. When ti is melted and incorporated into the sauce, add the chops back in and thoroughly coat. Then remove chops to dinner plates; serve with sauce ladled over the top.

This WAS AWESOME! My son, the most pickiest eater in the world, gave it 4,000 stars.

I served it to everyone else with corn and green beans (since it was only 1 pork chop), and I made myself some yellow squash in the same pan that the chops had come out of. Again, awesome.

Per serving:
218 calories; 11g fat; 21g protein; 3g carb; 1g fiber; 59mg cholesterol; 76 sodium.