Ingredients
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6 (6 ounce) boneless pork loin chops
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3 tablespoons butter
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¾ cup white wine vinegar
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¼ cup water
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salt and pepper, to taste
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4 anchovy fillets, chopped
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2 teaspoons butter, softened
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½ teaspoon all-purpose flour
Directions
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Pound pork chops to a thickness of 1/4 inch.
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Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chops and cook until browned, 2 to 3 minutes per side. Drain fat.
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Add vinegar, water, salt, and pepper to the skillet; bring to a simmer. Reduce the heat to medium-low, cover, and cook until chops are tender, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a platter and keep warm; leave juices simmering in the skillet.
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Mash anchovy fillets in a small bowl with 2 teaspoons softened butter and flour until a paste forms. Whisk paste into simmering cooking juices; cook and stir until liquid has thickened and flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.
Nutrition Facts (per serving)
| 242 | Calories |
| 15g | Fat |
| 0g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 7g | 36% |
| Cholesterol 85mg | 28% |
| Sodium 574mg | 25% |
| Total Carbohydrate 0g | 0% |
| Protein 26g | 51% |
| Vitamin C 1mg | 1% |
| Calcium 52mg | 4% |
| Iron 2mg | 9% |
| Potassium 388mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
