This easy entree is the perfect thing to pair with the brussels sprouts in the previous post – the flavors match wonderfully and give you a nicely rounded meal that’s plenty filling. Plus, I was excited that I could simply run outside and pick a sprig of rosemary from my garden. One of those little joys in life! 🙂
Rosemary Balsamic Pork Chops
4 pork loin chops (5 oz each, trimmed)
2 tsp fresh rosemary, chopped
1 Tbsp unsalted butter
3/4 cup low-sodium chicken broth
3 Tbsp balsamic vinegar
Dash of salt and pepper
Sprinkle the pork with salt, pepper, and rosemary. Melt the butter in a large skillet over medium-high heat. Add the pork and cook 4-5 minutes per side. Transfer to a plate.
Add the broth and vinegar to skillet and bring to a boil. (scrape the browned bits from the bottom of the pan) Boil until mixture is syrupy, about 5 minutes. Add the pork to the skillet and cook until heated through, about 1 minute per side. Serve while hot and drizzle extra sauce on top. Enjoy!
Source: Weight Watchers Points Plus Just 5 Cookbook
*Points Plus Value: 4 per serving (1 pork chop and 1 Tbsp sauce)