Herbs de Provence (eg, savory, fennel, basil, thyme)
Fresh ground pepper to taste
Reduced-sodium chicken broth
Place pork chops between 2 pieces of plastic wrap and pound until about ½- to ¾-inch thick. Season the pork with the herbs de Provence, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add pork and cook for about 4-5 minutes on each side.
Reduce heat and add the broth. Scrape the brown bits off the bottom of the pan, then cover and simmer for 2-4 minutes, until pork is cooked through. Portion pork onto plates and drizzle with the sauce.
Exchanges 4.5 lean meats; 2 fats
Side Suggestions: Baked Potato Wash and scrub 2 baking potatoes (eg, Russet). Prick several times with a fork and then cook on high heat in the microwave for 8-10 minutes, flipping potatoes over half-way through. Serve each potato with a low-fat sour cream or other topping, and garnish with fresh chives.
Side Suggestions: Steamed Broccoli
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