- 1 pound(s) uncooked lean only pork loin, 4 (1/4-pound), trimmed of fat
- 1/2 tsp table salt
- 1/8 tsp black pepper, freshly ground
- 3/4 cup(s) reduced-sodium chicken broth
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 22 oz uncooked Swiss chard, stemmed and chopped (2 bunches)
- 2 Tbsp paprika
- 2 Tbsp fat free sour cream
- 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.