Directions:
- In a small bowl, mix together rosemary, tarragon, pepper and salt; rub evenly over both sides of pork chops.
- In another small bowl, mix together vinegarette, scallions, honey and worcestershire sauce; set aside.
- In a large skillet over medium-high heat, cook chops in olive oil for 5-6 minutes on each side until browned. Pour the rasp vinegarette mixture over meat in skillet and cook about 4 more minutes or until juices run clear.
- Remove chops to a platter and cover to keep warm. Add sliced strawberries to skillet cooking juices and heat through. Pour over the pork chops and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.52 Kcal (1564 kJ) | ||
| Calories from fat | 148 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.44g | 25% | |
|---|---|---|---|
| Cholesterol | 60.09mg | 20% | |
| Sodium | 1643.52mg | 68% | |
| Potassium | 440.89mg | 9% | |
| Total Carbs | 35.9g | 12% | |
| Sugars | 30.96g | 124% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 21.35g | 43% | |
| Vitamin C | 35.5mg | 59% | |
| Iron | 2.1mg | 12% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 154.44 Kcal (647 kJ) | ||
| Calories from fat | 61.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 25% | |
|---|---|---|---|
| Cholesterol | 24.85mg | 20% | |
| Sodium | 679.55mg | 68% | |
| Potassium | 182.3mg | 9% | |
| Total Carbs | 14.85g | 12% | |
| Sugars | 12.8g | 124% | |
| Dietary Fiber | 0.77g | 7% | |
| Protein | 8.83g | 43% | |
| Vitamin C | 14.7mg | 59% | |
| Iron | 0.9mg | 12% | |
| Calcium | 9.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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