Recipe Details
Ingredients
-
6(6 ounce)boneless pork loin chops
-
3tablespoonsbutter
-
¾cupwhite wine vinegar
-
¼cupwater
-
salt and pepper, to taste
-
4anchovy fillets, chopped
-
2teaspoonsbutter, softened
-
½teaspoonall-purpose flour
Cooking Directions
-
Pound pork chops to a thickness of 1/4 inch.
-
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chops and cook until browned, 2 to 3 minutes per side. Drain fat.
-
Add vinegar, water, salt, and pepper to the skillet; bring to a simmer. Reduce the heat to medium-low, cover, and cook until chops are tender, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a platter and keep warm; leave juices simmering in the skillet.
-
Mash anchovy fillets in a small bowl with 2 teaspoons softened butter and flour until a paste forms. Whisk paste into simmering cooking juices; cook and stir until liquid has thickened and flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories242 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 7g |
36% |
| Cholesterol 85mg |
28% |
| Sodium 574mg |
25% |
| Total Carbohydrate 0g |
0% |
| Protein 26g |
|
| Vitamin C 1mg |
4% |
| Calcium 52mg |
4% |
| Iron 2mg |
9% |
| Potassium 388mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
