4 bone-in pork loin centre chops (about 1-1/4 lb)
2 strips bacon, chopped
2 tbsp vegetable oil
2 onions, sliced
1 tsp herbes de provence or dried thyme
1/4 tsp each salt and pepper
1 tbsp all-purpose flour
3/4 cup sodium-reduced chicken stock
1 tsp white_wine_vinegar or cider vinegar
2 tbsp chopped fresh parsley
1. Trim fat from pork chops; slash edges at 1/2-inch intervals to prevent curling. Set aside.
2. In large skillet, fry bacon over medium-high heat until crisp, about 5 minutes. Transfer to paper towel to drain. Drain fat from pan. Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate.
Drain fat from pan.
3.Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, salt and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.
4. Return bacon, chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes. Stir in vinegar. Sprinkle with parsley.
Yield: 4 servings
cal 294
pro 23 g
total fat 19 g
sat. fat 6 g
carb 8 g
fibre 1 g
chol 66 mg
sodium 379 mg