Pork Chops with Orange and Rosemary
Source Dr. Atkins' Quick & Easy New Diet Cookbook
March 03, 2005
Total carbohydrates: 10.2 grams
Per Serving: 5.1 grams
Serves 2
Ingredients
2 center-cut pork chops (each about ¾-inch thick)
Salt and pepper to taste
Soy four, tofu flour, or whey protein (all available at natural-food stores) for dusting the pork chops
2 tablespoons plus 1 teaspoon butter
3 tablespoons chopped shallots
1/3 cup dry white wine
1 teaspoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon grated orange zest
1 teaspoon Dijon mustard
¾ teaspoon crumbled dried rosemary or 1 ½ teaspoons chopped fresh rosemary
Instructions
Season the pork chops with salt and pepper, and lightly dust with soy flour, shaking off any excess. Heat 2 tablespoons of the butter in a skillet over medium-high heat until the foam subsides and sauté the pork chops for 5 minutes on each side. Transfer the pork chops to a serving plate and keep warm.
Heat the remaining teaspoon of butter until the foam subsides and sauté the shallots for about 30 seconds, until softened. Add the wine, tomato paste, Worcestershire sauce, orange zest, mustard, and rosemary to the skillet. Bring to a boil. Lower the heat, and simmer the sauce for 2 minutes, making sure to scrape up any brown bits from the bottom of the skillet. Pour the sauce over the pork chops and serve immediately.
