1 small head garlic, separated into cloves
6 center cut loin pork chops, trimmed of fat
pepper
vegetable oil cooking spray
12 ounces dried medium wide eggless noodles
1/4 cup sweet vermouth
1 tablespoonDijon mustard
1/3 cup balsamic vinegar
salt
chopped parsley
In a medium size pan, bring about 4 cups water to a boil. Add unpeeled garlic cloves and boil for 1 minute; drain. Let garlic cool slightly, then peel cloves and set aside. Sprinkle pork chops generously with pepper. Coat a wide frying pan with cooking spray and place over medium high heat. Add chops and cook until well browned on bottom 4 to 5 minutes; turn chops over, arrange garlic cloves around them, and continue to cook until chops are browned on other side 4 to 5 more minutes. Meanwhile, in a 5 to 6 quart pan, cook noodles in about 3 quarts boiling water until just tender to bite 7 to 9 minutes; or cook according to package directions. Drain well, pour onto a deep platter, and keep warm. While noodles are cooking, in a small cup, mix vermouth and mustard; pour over browned chops. Reduce heat to low, cover, and cook until chops are done but still moist and slightly pink in center; cut to test about 5 minutes. Arrange chops over noodles and keep warm. Add vinegar to sauce in pan. Increase heat to medium-high and stir to scrape browned bits free. Bring to a boil; then boil, uncovered, until sauce is reduced to about 1/2 cup 2 to 3 minutes. Season to taste with salt. Spoon sauce over chops; sprinkle chops and noodles with parsley. Makes 6 servings.
Nutrition information:
Per serving: 366 calories (21% calories from fat), 6 grams total fat, 2 grams saturated fat, 62 milligrams cholesterol, 140 milligrams sodium, 43 grams carbohydrates, 2 grams fiber, 30 grams protein, 45 milligrams calcium, 3 milligrams iron.
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