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  • Writer's pictureAmanda Davis

Garlic Pork Chops with Texmati Rice

I found another pork dish that Josh is alright with.  He really liked the garlic with these pork chops.  The rice left something to be desired.  There wasn’t anything wrong with it, it just didn’t have any flavor.  The pork chops were really good though.  Definitely recommended! Garlic Pork Chops with Texmati Rice Makes 4 servings – 10 WW Points each

Ingredients 1 cup Texmati or basmati rice 2 tablespoons all-purpose flour 2 teaspoons paprika 1 teaspoon garlic powder 1/4 teaspoon salt

1/4 teaspoon pepper 4 (4-ounce) boneless center-cut pork loin chops, trimmed of all visible fat 2 tablespoons butter 3 garlic cloves, minced 1/2 cup fat-free, reduced sodium chicken broth 1 tablespoon red wine vinegar

Preparation Cook the rice according to package directions.

Meanwhile, combine the flour, paprika, garlic powder, salt and pepper in a bowl.  Coat both sides of the pork chops with the mixture.

Melt the butter in a large non-stick skillet over medium-high heat.  Add pork chops and cook 4 minutes.  Turn the chops over and cook until browned and coked through, about 3 more minutes. Transfer to a plate.  In the same skillet, combine the chicken broth, red wine vinegar and garlic.  Bring to a boil and allow to reduce about 3-4 minutes.  Return the chops to the pan and cook 2 minutes, turning once to heat through.  Serve with the rice.

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