Calories: 223 | Makes 4 Servings | Total time:15 minutes
- 1/2 tsp. smoked or sweet paprika
- 1/4 tsp. black pepper
- 1/8 tsp. kosher salt
- 4 bone-in pork chops (trimmed) 6-8 oz each
- 2 tsp. vegetable oil
- 1/4 cup dry Marsala or sherry
Combine: paprika, pepper, and salt in small bowl, Sprinkle seasoning over both sides of pork chops.
Heat: oil in large nonstick skillet over medium-high. Add chops and sate until browned on one side, about 3 minutes. Flip chops and sate until browned on other side, about 3 more minutes.
Add: wine to skillet; simmer until liquid is almost evaporated. Chops are done when an instat read thermometer inserted registers 145 degrees. Remove from heat. Tent chops with foil and rest for 3 minutes. The sauce reduction from skillet can be used as sauce over chops.
- Calories: 223
- Fat: 10 grams
- Protein: 29 grams
- Carbs: 0 grams
- Sodium 119 mg
**Notes: I personally prefer to cook without the sherry but rather dry with just the seasoning/rub in a lightly sprayed pan**
Seen here with: Spanish Pasta Salad & Orange Slices