Pork Chops with Fresh Herb Vinaigrette

Ingredients:

• 
  
  3 tbsp reduced-sodium chicken broth
  
  
  
• 
  
  1 tbsp olive oil
  
  
  
• 
  
  1 shallot finely chopped (1 tbsp)
  
  
  
• 
  
  1 garlic clove, minced
  
  
  
• 
  
  2 tsp grated lemon zest
  
  
  
• 
  
  1 tbsp lemon juice
  
  
  
• 
  
  1/4 cup chopped mixed herbs, such as mint, parsley, chives, tarragon
  
  
  
• 
  
  3/4 tsp salt
  
  
  
• 
  
  Pinch of cayenne pepper
  
  
  
• 
  
  4 (1/4 lb) boneless pork lion chops, trimmed
  
  
  
• 
  
  1/2 tsp ground black pepper
  

Makes 4 Servings

1. 
   
   To make the vinaigrette, whisk together the broth, olive, oil, shallot, garlic, lemon zest and juice, herbs, 1/4 tsp of salt and the cayenne in a small bowl; set aside.
   
   
   
2. 
   
   Sprinkle the pork chops with the remaining 1/2 tsp salt and the pepper. Spray alarge nonstick skillet with oilive oil nonstick spray and set over medium-high heat. Add the pork chops and cook until an instant-read thermometer inserted into the side of a chop registers 160 F for medium, about 4 minutes on each side. Transfer to a platter. Re-whisk the vinaigrette and spoon ove the chops.
   
   
   WW Points Value: 4
   

Note: This recipe appears in the WW in 20 Minutes Cookbook. I highly recommend serving small red potatoes and beans with this dish because you'll feel so satisfied. You can also mix some of the vinaigrette with the potatoes and vegetables; it's just as delicious on the sides as it is on the pork chops.