Evening Edge
What’s For Dinner?
DEL.ICIO.US
Pork Scallops With Rosemary Wine Sauce
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Low cal: 
The secret is to pound the pork chops thin (a fast and therapeutic way to release the day's frustrations), thus tenderizing them and reducing cooking time to a mere 5 minutes. To make mashed potatoes in a hurry, peel and cut into 1-inch chunks, put them in a pot with just enough salted water to cover, bring it to a boil, then reduce to a simmer for 10 to 15 minutes, or until tender when pierced with a fork. Drain well, return them to the pot and set it over medium heat for about a minute to dry them out further. Mash with a potato masher with a few tablespoons of butter, slowly adding enough hot milk until they're the consistency you like.
While the potatoes are simmering, steam or par-boil the green beans, prepare the pork and heat the dinner rolls.
-- Susan Puckett
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
-
4 boneless pork chops, about 3/4-inch thick
(about 1 pound total)
3 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
2 teaspoons minced fresh rosemary (or 1 teaspoon dried)
3/4 cup dry white wine
Instructions:
Sprinkle pork chops with salt and pepper; place one chop between sheets of waxed paper and, with a meat pounder, pound until about 1/8-inch thick.
In a large skillet over high heat, melt 1 tablespoon of the butter with the oil. When butter foams, add pork chops, reduce heat to medium-high and saute about 3 minutes or until browned. Turn, add rosemary and cook 2 to 3 minutes longer, or until browned on other side and cooked through. Be careful not to overcook.
Transfer pork chops to heated platter. Make the sauce: Pour wine into skillet, scraping up any browned bits clinging to the pan, until reduced by about half. Add butter 1 tablespoon at a time; swirl until emulsified. Pour over pork and serve.
In a large skillet over high heat, melt 1 tablespoon of the butter with the oil. When butter foams, add pork chops, reduce heat to medium-high and saute about 3 minutes or until browned. Turn, add rosemary and cook 2 to 3 minutes longer, or until browned on other side and cooked through. Be careful not to overcook.
Transfer pork chops to heated platter. Make the sauce: Pour wine into skillet, scraping up any browned bits clinging to the pan, until reduced by about half. Add butter 1 tablespoon at a time; swirl until emulsified. Pour over pork and serve.
Nutrition:
Per serving: 302 calories (percent of calories from fat, 70), 22 grams protein, trace carbohydrates, no fiber, 23 grams fat, 95 milligrams cholesterol, 55 milligrams sodium.
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