Persian Pork Chops Recipe
Ingredients
| Plain yogurt | 8 Ounce | |
| Scallions | 3 , chopped | |
| Salt | 1⁄2 Teaspoon | |
| White pepper | 1⁄4 Teaspoon | |
| Pork chops | 4 (Centre Cut) | |
| Butter | 1 Teaspoon | |
| Dry white wine | 1⁄4 Cup (4 tbs) | |
| Cornstarch | 1⁄2 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 261 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 5.2 g26.1%
Trans Fat 0.1 g
Cholesterol 88.2 mg29.4%
Sodium 579.9 mg24.2%
Total Carbohydrates 7 g2.4%
Dietary Fiber 0.39 g1.6%
Sugars 3.2 g
Protein 26 g51.9%
Vitamin A 4.1% Vitamin C 4.1%
Calcium 10% Iron 5.4%
*Based on a 2000 Calorie diet
Directions
Add pork chops, turning to cover completely with yogurt mixture.
Marinate 3 hours at room temperature.
Remove chops, scraping off as much yogurt mixture as possible and re-serve.
Melt butter in skillet; saute chops until browned.
Add wine.
Cover and simmer until tender.
Remove chops to warm platter.
Add yogurt mixture to pan juices.
Dissolve cornstarch in chicken broth.
Stir into yogurt mixture over low heat until thickened.
Pour sauce over chops.
Chef
