Good Lifestyle

On a menu, the word "choked" predicts a certain type of nutritional destiny, one dominated by butter (or worse,Margarine or cheap oil) and cream, saturated grease and excess calories. At home, however, you can do all the choking you want and always escape the table feeling good about dinner that you have just put in your body. This is because in your own kitchen, we can control how choking is done. In this recipe, our choking is done with a mixture used with a list of healthy ingredients, such aschicken stock, Buttermilk with low fat and net mustard, which combine with pork cooking juices to create a beautiful and low calorie cover for the chop. Serve withPotatoes with garlic garlic with garlic andHoney Roasted Carrots For a perfect comfort feast for you and your loved ones, or add your favoritegrilled vegetables, salads or sides to make this festival in the form of your comfort needs.

Nutrition:260 calories, 15 g of grease (6 g saturated), 720 mg of sodium

Serve 4

You will need

4 pork chops with thick central cut (preferably bone), about 6 oz each
Black salt and pepper
Pinch of cayenne
1 tablespoon of butter
2 tablespoons of flour
1 cup of low sodium chicken broth
1/2 cup of low fat buttermilk
1 TSP Dijon mustard
Fresh parsley chopped for filling (optional)

How to do it

1. An hour before cooking, seasoning the chops on both sides with salt, black pepper and a little cayenne and return to the refrigerator. (You can ignore this step, but it ensures a chop more completely seasoned.)
2. Heat the butter in a bigcast iron Or jumped pan on medium heat.
3. Dust The chops slightly with flour, coating both sides and trembling with any excess flour.
4. Cook the chops, turning once, for 4 minutes per side, until he is nicely brown but not cooked through.
5. Delete to the cutting board.
6. Add stock, buttermilk and mustard into the pan and simmer for 5 to 7 minutes, until the liquid is half.
7. Replace the chops into the pan and continue simmer for about 3 minutes until they were simply cooked.
8. Serve the chops with the sauce poured on the vertices and garnished with a little parsley if you use.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!