Ingredients
Rub:
1 teaspoon paprika
¾ tsp. dried dill weed
½ tsp. caraway seeds
½ tsp onion powder
½ tsp garlic powder
½ tsp. Hungarian paprika
4 boneless pork loin chops (about 4 ounces each) trim any fat around the rim of the chop
Pam cooking spray
¼-cup water
¼ cup no-salt chicken stock
½-cup fat free or light sour cream
Pinch sea salt
2 Tablespoons finely chopped scallions
Ingredients
- In a small bowl, stir together the rub ingredients. Rub half the mixture on one side of the pork.
- Lightly spray a large heavy non-stick skillet with vegetable oil spray. Heat over medium high heat. Reduce temperature of burner to medium. Cook the pork with the seasoned side down for 4 minutes. Rub the top side with remaining mixture. Turn the pork over and cook 4-5 minutes or until barely pink in the center. Transfer to a plate and cover with aluminum foil to keep warm.
- Increase the heat to high- pour water and stock into pan, scraping the bottom for all the good browned bits. Boil for 1-2 minutes or until the liquid is reduced to ¼ cup.
- Reduce heat to low.
- When the boiling stop, whisk in fat free sour cream and salt and pepper, constantly stirring. Keep heat low.
- Place pork on a platter and cover with sauce and top with scallions.
