• 2 center-cut pork chops (about ¾-inch thick)
  • salt and pepper to taste
  • flour
  • 2 tablespoons plus 1 teaspoon butter
  • 3 tablespoons chopped shallots
  • 1/3 cup dry white wine
  • 1 teaspoon tomato paste
  • Worcestershire sauce
  • 1 tablespoon grated orange zest
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon dried or 1 ½ teaspoons chopped fresh rosemary


  1. Season the pork chops with salt and pepper, and lightly dust with flour, shaking off any excess.
  2. Heat 2 tablespoons of the butter in a skillet over medium-high heat until the foam subsides, and saute the pork chops for 3-5 minutes per side.
  3. Transfer the pork to plate and keep warm.
  4. Heat the remaining teaspoon of butter until the foam subsides and saute the shallots until softened, about 30 seconds.
  5. Add the wine, tomato paste, Worcestershire sauce, orange zest, mustard and rosemary to the skillet.
  6. Bring to a boil, lower the heat, and simmer the sauce for 2 minutes, making sure to scrape up any brown bits from the bottom of the skillet.
  7. Pour the sauce over the chops and serve.

Serves 2


Adapted from “Dr. Atkins Quick and Easy New Diet Cookbook”