Ingredients

  • 8 ounces pork blade steaks
  • 1 shallot (medium, minced)
  • 2 tablespoons sage (chopped)
  • 1/2 tablespoon olive oil
  • 2 cups broccoli florets
  • 2 yukon gold potatoes (mediums, quartered)
  • 3/4 cup chicken broth
  • 1/2 cup light sour cream
  • salt
  • pepper

Directions

  1. Steam potatoes for 20 minutes in steamer basket over medium high heat.
  2. When potatoes are just short of tender, add broccoli and steam another 5 minutes until broccoli is crisp tender.
  3. Preheat skillet over medium heat with olive oil. Add shallot and saute for 3 minutes to soften.
  4. Season chops with salt and pepper and add to pan. Sprinkle sage on top and brown for 2 minutes on side one, then flip and brown on side two.
  5. Add chicken broth. Cover and cook 15 minutes until chops are tender and broth has reduced.
  6. Remove chops and add sour cream to the pan. Whisk sour cream into pan broth. Heat through.
  7. Serve chops with vegetables and sauce.
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NutritionView more

270Calories
Sodium15%DV350mg
Fat18%DV12g
Protein35%DV18g
Carbs8%DV25g
Fiber24%DV6g

PER SERVING *

Calories270Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat4.5g23%
Trans Fat
Cholesterol45mg15%
Sodium350mg15%
Potassium1040mg30%
Protein18g35%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber6g24%
Sugars<1g2%
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.

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