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West Florida Hospital

Herbs de Provence Pork Loin Chops

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Nutrition Facts

Serving Size ½ of recipe
Calories 263
Total Fat 14 g
Saturated Fat 4 g
Sodium 482 mg
Total Carbohydrate 0.5 g
Dietary Fiber 0.5 g
Protein 32 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Boneless, center cut pork loin chops 2 (5-ounce)
Herbs de Provence (eg, savory, fennel, basil, thyme) 1 teaspoon
Salt ¼ teaspoon
Fresh ground pepper to taste
Olive oil 2 teaspoons
Reduced-sodium chicken broth 1/3 cup


  1. Place pork chops between 2 pieces of plastic wrap and pound until about ½- to ¾-inch thick. Season the pork with the herbs de Provence, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add pork and cook for about 4-5 minutes on each side.
  3. Reduce heat and add the broth. Scrape the brown bits off the bottom of the pan, then cover and simmer for 2-4 minutes, until pork is cooked through. Portion pork onto plates and drizzle with the sauce.
  • Exchanges

    4.5 lean meats; 2 fats

  • Side Suggestions: Baked Potato

    Wash and scrub 2 baking potatoes (eg, Russet). Prick several times with a fork and then cook on high heat in the microwave for 8-10 minutes, flipping potatoes over half-way through. Serve each potato with a low-fat sour cream or other topping, and garnish with fresh chives.

  • Side Suggestions: Steamed Broccoli