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    Pork Chop/ Creamy Garlic Sauce

    Source of Recipe


    1 cup fat free reduced sodium chicken broth
    1/4 cup garlic cloves, peeled & crushed (about 12 to 15)
    1/2 tsp olive oil
    4 boneless pork loin chops, each about 1/4 thick
    1 Tsp minced fresh parsely
    1/2 tsp dried tarragon leaves
    1/4 tsp salt
    1/4 tsp pepper
    2 Tsp water
    1 Tsp all purpose flour
    1 Tsp dry sherry
    2 cups cooked white rice

    Place chicken broth & garlic in small saucepan. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 25 to 30 mins or until garlic mashes easily with fork. Set aside to cool. Puree until smooth in blender of food processor.

    Heat olive oil in large nonstick skillet over medium high heat. Add pork; cook 1 to 1 1/2 mins on each side or until browned. Pour garlic puree into skillet. Sprinkle with parsley, tarragon, salt & pepper. Bring to boil; cover. Reduce heat to low; simmer 10 to 15 mins or until pork is juicy & barely pink in center. Remove pork from skillet; keep warm.

    Combine water & flour in small cup. Slowly pour flour mixture into skillet; bring to a boil. Cook & stir until mixture thickens. Stir in sherry. Serve sauce over pork & rice.

    Ylds: 4 servings




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