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材料
- 8 ounces pork blade steaks
- 1 medium shallot, minced
- 2 tablespoons sage, chopped
- ½ tbsp olive oil
- 2 cups broccoli florets
- 2 medium yukon gold potatoes, quartered
- ¾ cup chicken broth
- ½ cup light sour cream
- salt and pepper
作り方
- Broccoli and Potatoes:
- 1. Steam potatoes for 20 minutes in steamer basket over medium high heat.
- 2. When potatoes are just short of tender, add broccoli and steam another 5 minutes until broccoli is crisp tender.
- Pork Chops:
- 1. Preheat skillet over medium heat with olive oil. Add shallot and saute for 3 minutes to soften.
- 2. Season chops with salt and pepper and add to pan. Sprinkle sage on top and brown for 2 minutes on side one, then flip and brown on side two.
- 3. Add chicken broth. Cover and cook 15 minutes until chops are tender and broth has reduced.
- 4. Remove chops and add sour cream to the pan. Whisk sour cream into pan broth. Heat through.
- Serve chops with vegetables and sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 2 servings | |
| Calories 448 | |
| Calories from Fat 177 | 40% |
| Total Fat 20.08g | 25% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 0.03g | |
| Cholesterol 86mg | 29% |
| Sodium 244mg | 10% |
| Potassium 1491mg | 43% |
| Total Carbs 45.94g | 12% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.38g | 2% |
| Protein 23.29g | 37% |
