Hungarian Pork Chops
- 1 teaspoon paprika
- 3/4 teaspoon dried dillweed, crumbled
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 boneless center loin pork chops (about 4 ounces each), cut 1/2 inch thick, all visible fat discarded
- Cooking spray
- 1/2 cup water
- 1/2 cup fat-free sour cream
- 1/4 teaspoon salt
- 2 tablespoons finely chopped green onion
- In a small bowl, stir together the rub ingredients.
- Sprinkle on both sides of the pork.
- Using your fingertips, gently press the rub so it adheres to the pork.
- Lightly spray a large, heavy skillet with cooking spray.
- Heat over medium-high heat.
- Reduce the heat to medium.
- Cook the pork for 4 minutes.
- Turn over and cook for 4 to 5 minutes, or until slightly pink in the center.
- Transfer to a large plate.
- Cover to keep warm.
- Increase the heat to high.
- Pour in the water, scraping the skillet to dislodge any browned bits.
- Boil for 1 to 2 minutes, or until the liquid is reduced to 1/4 cup.
- Reduce the heat to low.
- When the boiling stops, whisk in the sour cream and salt.
- Cook for 2 to 3 minutes, or until heated through, whisking constantly.
- Dont let the mixture boil.
- Serve the sauce over the pork.
- Sprinkle the green onion on top.
- (Per serving)
- Calories: 196
- Total fat: 6.5g
- Saturated: 2.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.0g
- Cholesterol: 72mg
- Sodium: 222mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugars: 3g
- Protein: 26g
- Calcium: 87mg
- Potassium: 404mg
- 1/2 other carbohydrate
- 3 lean meat
paprika, caraway seeds, onion powder, garlic, center loin pork chops, cooking spray, water, sour cream, salt, green onion
Taken from www.epicurious.com/recipes/food/views/hungarian-pork-chops-392065 (may not work)