- Total Time
For an extra kick of flavor, you can substitute hot Hungarian paprika for up to half of the mild paprika in this dish, if you like.
uncooked lean only pork loin1 pound(s), 4 (1/4-pound), trimmed of fat
table salt½ tsp
black pepper⅛ tsp, freshly ground
reduced-sodium chicken broth¾ cup(s)
onion powder½ tsp
garlic powder¼ tsp
uncooked Swiss chard22 oz, stemmed and chopped (2 bunches)
fat free sour cream2 Tbsp
- Place the pork chops between sheets of wax paper. Pound them to 1/4-inch thickness using the smooth side of a meat mallet or the bottom of a heavy, large saucepan. Season the chops with the salt and pepper.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the pork chops and cook until browned and cooked through, about 2 minutes on each side. Transfer to a plate and cover with foil to keep warm.
- Stir the broth into the skillet, scraping up any browned bits from the bottom of the pan. Stir in the onion powder and garlic powder, then add the chard. Reduce the heat, cover, and simmer about 5 minutes.
- Stir in the paprika; cook, uncovered, 20 seconds. Stir in the sour cream and heat 10 seconds; do not allow the sauce to boil. Slip the pork chops and any accumulated juices into the sauce. Cover the skillet and set aside off the heat for 5 minutes before serving. Yields 1 chop with 1/2 cup sauce and greens per serving.