Rosemary Pork Loin Chops
Serve with sweet potatoes or green beans

Serves 4 (3 slices per serving)

• 2 teaspoons olive oil
• 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons water
• 1 teaspoon cornstarch

Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.

Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce.

Per Serving (3 slices): 180 Calories; 6g Fat (35.6% calories from fat); 2g Saturated Fat; 24g Protein; 1g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 325mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Fat.


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