Michele R.: "This is really good, but I confess I did modify t…" Read More
9Ingredients
360Calories
30Minutes

Ingredients

  • 6 ounces pork chops (organic/grass fed)
  • 1/2 cup low sodium organic chicken broth
  • 2 tablespoons fresh rosemary (– chopped)
  • 1 tablespoon wholegrain mustard
  • 1 lemon zested
  • 2 cloves garlic (– minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
Read Directions

NutritionView more

360Calories
Sodium24%DV570mg
Fat48%DV31g
Protein35%DV18g
Carbs1%DV2g
Fiber3%DV<1g

PER SERVING *

Calories360Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat4.5g23%
Trans Fat
Cholesterol40mg13%
Sodium570mg24%
Potassium450mg13%
Protein18g35%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber<1g3%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Michele R. 21 Nov 2015
This is really good, but I confess I did modify the recipe. I made the marinade by the recipe (adding to the amounts so it would be enough for 8 pork chops), but I didn't have a grill available so I cooked the pork chops in a skillet long enough to brown the outside then transferred them to a baking pan in the oven for about 20 minutes on 425 degrees, flipping them half way through. I didn't want the good stuff in the skillet to go to waste, so I deglazed the pan with about 1/2 c wine (just what I had I the fridge), added some more salt, pepper, maybe 1/2 tsp. dried thyme, 1/2 tsp garlic powder, and 1/4 tsp. celery seed to the liquid. I mixed about 3 tbs. of corn starch into 2 cups of water and added it to the mix in the skillet and made a "gravy". The family wanted me to write the changes down so I could make it again so I consider it a winner.