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Pork Chops with Spring Herbs

Pork Chops with Spring Herbs

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

Pork Chops with Spring Herbs
6 each Center cut, bone in loin pork chops, about 8 ounces each
1/4 teaspoon Black pepper, freshly ground
3/4 teaspoon Kosher salt, divided
2 tablespoon Vegetable oil, divided
3 each Leeks, white/green parts, cleaned and sliced 1"
1 teaspoon All purpose flour
1 cup Canned chicken broth, low sod
1/2 cup Dry Vermouth
1 tablespoon Fresh tarragon, finely minced
2 tablespoon Chopped fresh chives

directions:

1. Pat pork chops dry with paper towels and season with pepper and 1/2 tsp. of the salt. Heat 2 tsp. of the oil in a large nonstick skillet over medium-high heat until just smoking. Cook 3 chops until well browned on both sides, about 1 1/2 to 2 minutes per side. Transfer chops to a serving plate and cover tightly with foil. Repeat with another 2 tsp. of the oil and remaining 3 chops.
2. Reduce heat to medium and add remaining 2 tsp. oil, leeks, and remaining 1/4 tsp. salt. Stir often, cooking until leeks are softened and browned around edges, about 2 to 3 minutes. Add flour and cook, stirring constantly, for 30 seconds. Add broth and vermouth, increase heat to medium-high, and bring to a simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until slightly thickened and reduced to about 3/4 cup, about 4 minutes.
3. Stir in tarragon and chives, along with chops and any juices accumulated on plate; simmer for an additional 5 minutes, until chops are cooked through. Spoon sauce over chops and serve immediately.
Suggestions: Trim excess fat off of bon-in pork chops. 1 tsp. dried tarragon can be substitued for fresh.
Source: Hannaford fresh Magazine, March - April 2008

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Quantity Ingredients  
6 each Center cut, bone in loin pork chops, about  
1/4 teaspoon Black pepper, freshly ground  
3/4 teaspoon Kosher salt, divided  
2 tablespoon Vegetable oil, divided  
3 each Leeks, white/green parts, cleaned and slice  
1 teaspoon All purpose flour  
1 cup Canned chicken broth, low sod  
1/2 cup Dry Vermouth  
1 tablespoon Fresh tarragon, finely minced  
2 tablespoon Chopped fresh chives  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 419 kcal (20%)
Calories from Fat 261 kcal (0%)
Total Fat 29 g (44%)
Saturated Fat 14 g (70%)
Cholesterol 141 mg (47%)
Sodium 427 mg (17%)
Total Carbohydrates 13 g (4%)
Dietary Fiber 5 g (20%)
Protein 49 g (81%)
Vitamins
Vitamin A 812 IU (16%)
Vitamin C 9 mg (15%)
Minerals
Calcium 76 mg (1%)
Iron 10 mg (16%)
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