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| INGREDIENTS |
| 8 oz |
boneless pork loin chops, thinly sliced |
| 2 tbsp |
all purpose flour |
| 2 tbsp |
olive oil |
| 2 tbsp |
garlic, minced |
| 1 tbsp |
fresh rosemary, minced (or 1 tsp dried, crushed) |
| 1/4 tsp |
red pepper flakes |
| 1/2 cup |
marsala |
| 1/2 cup |
fat free, low sodium chicken broth |
| 3 cups |
broccoli florets |
| 3 cups |
hot cooked angel hair pasta |
| 1/4 cup |
parmesan, shredded |
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|
| RECIPE |
- Season pork with salt and pepper and toss with flour.
- Heat oil in
sauté pan over medium high heat; add pork and
sauté until browned, about 3 minutes.
- Stir in garlic, rosemary, red pepper flakes, cook for 1 minute.
- Pour in marsala and scrape up any browned bits off bottom of pan. (Be careful when putting wine in, it may sizzle and steam a lot - go slow).
- Pour in the broth and broccoli.
Stir to distribute and cover to steam until broccoli is tender, about 4 minutes.
- Finish off swirling in butter until melted; salt and pepper to taste.
- Serve over pasta with sprinkle of parmesan.
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| SERVING SUGGESTION |
SERVING SIZE:
1 1/4 cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
414 |
|
| Total Fat |
19 g |
|
| Sodium |
475 mg |
|
| Total Carbohydrates |
29 g |
|
| Fiber |
2 g |
|
| Protein |
27 g |
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