Lemon Garlic Pork Chops

Mince your garlic and shallot and squeeze your lemon juice before you get
started, and this will go quickly.

4 boneless loin pork chops, about 1 and one-fourth pounds
one-half teaspoon salt
one-half teaspoon (freshly ground) pepper
2 tablespoons olive oil
1 tablespoon minced garlic, about 3 large cloves
2 to 3 tablespoons minced shallot, about 1 medium clove
juice of 1 lemon, 2 to 3 tablespoons
1 cup reduced-sodium chicken broth
2 teaspoons cornstarch (optional)

Sprinkle pork chops with salt and pepper. Heat olive oil in a wide
skillet over high heat until hot. Add pork chops, and brown well, about
three minutes per side. Remove to plate. Add garlic and shallot, and
cook about one minute, stirring, to soften. Add lemon juice and chicken
broth, and boil rapidly to evaporate much of the liquid. Meanwhile,
mix cornstarch with 1 tablespoon water. When the liquid has reduced by
about half, stir the cornstarch and water, then pour it into the pan.
Stir until it thickens. Reduce heat, and add pork chops to pan to heat
them through, one or two minutes. Serve with egg noodles and collards,
or starch and greens of choice.

Serves four.

Nutritional analysis per serving: 324 calories, 16 grams fat, 43 grams
protein, 2 grams carbohydrate, 530 milligrams sodium.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/