Thyme Marinated Pork Chops & Potatoes Lyonnaise

(originally made 2/23/2006)

Tried a couple new recipes today. The pork chop one was good, I lost some of the coating, stuck to the pan. DH is normally a Shake and Bake only guy, but he said these are keepers.


The potatoes came from the Cooking Light website. I used the mandoline to slice the potatoes to 1/4", made it fast and easy. Nice change from mashed or baked potatoes.

Thyme-Marinated Pork Chops

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup white wine or chicken broth
2 tablespoons fresh thyme leaves -- divided
2 garlic cloves -- minced
2 bone-in pork loin chops(I used 3 boneless chops)
1/2 cup soft bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil

In a resealable plastic bag, combine the wine or broth, 1 tablespoon thyme and garlic; add pork. Seal bag and shake to coat; refrigerate for 30 minutes. Turn and refrigerate 30 minutes longer.

Drain and discard marinade. In a shallow bowl, combine the bread crumbs, salt, pepper and remaining thyme. Coat pork chops on both sides with crumb mixture. In a nonstick skillet over medium heat, cook pork in oil for 8 minutes on each side or until golden brown and a meat thermometer reads 160°. Yield: 2 servings.


Nutritional Analysis: One pork chop equals 287 calories, 13 g fat (4 g saturated fat), 81 mg cholesterol, 269 mg sodium, 7 g carbohydrate, trace fiber, 31 g protein.

Source: Light & Tasty





Potatoes Lyonnaise



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
2 small yellow onions -- peeled, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
4 teaspoons olive oil
1 3/4 pounds peeled baking potatoes -- halved lengthwise and cut into 1/4-inch slices (about 5 cups)
1/2 cup fat-free -- less-sodium chicken broth
1/2 cup water
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions; sauté 5 minutes or until browned, stirring occasionally. Spoon onions into a bowl.

Heat oil in pan over medium-high heat. Add potatoes; cook 10 minutes or until browned, stirring occasionally. Reduce heat to low. Stir in onions, broth, and remaining ingredients. Cover and cook 8 minutes or until potatoes are very tender, stirring occasionally.

Yield: 6 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING

CALORIES 159(18% from fat); FAT 3.2g (sat 0.5g,mono 2.2g,poly 0.4g); PROTEIN 3.1g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 330mg; FIBER 3.1g; IRON 0.6mg; CARBOHYDRATE 30.1g

Cooking Light, NOVEMBER 2005



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