Rosemary Pork Chops

adapted from Cooking Light November 2007

Serving – 1 4 oz pork chop with sauce

1/2 tablespoon olive oil $0.15
2 4-ounce portions of pork chops, trimmed (1 to be repurposed for lunch tomorrow) $0.96**
1/4 teaspoon salt $.01
1/4 teaspoon black pepper $.04
1 ounce dry white wine $0.21
1/4 teaspoon dried rosemary $0.05
1/2 tablespoons water
1/4 teaspoon cornstarch*** $0.01

Total for recipe – $1.43 per serving
Calories: 237 Fat: 8.8 Protein: 32

Heat the oil in a large nonstick skillet over medium-high heat.
Sprinkle pork with salt and pepper.
Add pork to pan; saute for 5 minutes, turning once.
Remove pork and rest on the side.
Add wine and rosemary to pan; bring to a boil.
Reduce heat and simmer for 6 minutes.
While it’s simmering, take the spare piece of pork, and place it in a tupperware bowl or ziploc bag with 1/4 cup Barbecue Sauce and refrigerate.
Combine water and cornstarch in a small bowl.
Add cornstarch mixture, and any juices from the rested pork to pan; bring to a boil.
Cook 1 minute or until thick, stirring constantly.

** I can always find some type of pork chop on sale for around $3.00 a lb. If you can’t, tack on another $0.50 a serving.
*** You can thicken with flour if you don’t have corn starch. I buy cornstarch when it’s convenient/on sale.

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