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Italian Herb Pork Chops


1 clove garlic, crushed
1 pork chop, 2.5 cm thick
tsp dried, powdered sage
tsp dried, powdered rosemary
2 tbsp dry white wine


1. Rub the crushed garlic into both sides of each pork chop.

2. In a bowl, mix the sage and rosemary together and sprinkle this evenly over both sides of each chop, as well. Sprinkle lightly with the salt.

3. Place the chops in a heavy frying pan (if you're feeding several people, you may well need two frying pans) and add water just up to the top edge of the pork chops. Cover the frying pan, turn the heat down to low and let the chops simmer for about 1 hour, or until the water has all evaporated.

4. Once the water is gone, the chops will start to brown. Turn them once or twice to get them browned on both sides. (The chops will be very tender, so use a spatula and be careful, but if they break a little, they'll still taste great.)

5. Remove the chops to a serving platter and pour the wine into the frying pan. Turn up the heat to medium-high and stir the wine around, scrap­ing up the stuck-on brown bits from the pan. Bring this to the boil and let it boil hard for a minute or two to reduce it just a little. Pour this sauce over the chops and serve.

Yield:- 1 chop per serving, each with 2 grams of carbohydrate, a trace of fibre and about 23 grams of protein

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