Pork Chop Skillet
You can never have too many main course recipes, so give Pork Chop Skillet a try. Watching your figure? This dairy free recipe has 432 calories, 30g of protein, and 12g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pepper, canolan oil, pork loin chops, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.
Instructions
Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes.
Add the carrots, celery and onion; cook 4-6 minutes longer or until crisp-tender.
In a large skillet over medium heat, brown pork chops in oil on both sides. Top with vegetables.
Combine the soup, water, thyme, Worcestershire sauce and pepper; pour over the top. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and vegetables are tender.
Remove chops and vegetables; keep warm.
Combine flour and cold water until smooth; gradually stir into the sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with chops and vegetables.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.