Pork Chops and Squash

Pork Chops and Squash...from Saving Dinner the Low-Carb Way by Leanne Ely

2 Tablespoons whole-wheat flour
1 teaspoon garlic powder
salt and pepper to taste
4 boneless pork chops, about 1/2 inch thick
2 Tablespoons olive oil, divided
1 onion, chopped
2 yellow squash, sliced
2 zucchini, sliced
1 tomato, diced
1 teaspoon basil
1 cup chicken broth
1 Tablespoon butter

On a dinner plate, mix together the flour, garlic, and salt and pepper. Dredge the chops both sides in this mixture. In a skillet, heat half the olive oil over medium-high heat. Add the pork and cook about 5 minutes each side or until cooked through. Remove from the skillet and keep warm. Add the remaining oil to the skillet, and then add the onion, squashes, tomato, basil and salt and pepper. Sauté till veggies are crisp-tender. Remove from pan and keep warm. Add the chicken broth into the skillet and, with a wire whisk, whisk up the browned bits. Turn up the heat and allow the broth to reduce by about half. Add the butter now and whisk to blend. Add the veggies and the pork chops back to the skillet and warm. When everything is nice and hot, place chop first on the plate, then some veggies and finally spoon a little sauce over the top. Serve.

Per serving: 304 calories; 17 g Fat; 26 g protein; 13 g carbohydrates; 4 g dietary fiber