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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 487.4
  • Total Fat: 22.6 g
  • Cholesterol: 127.6 mg
  • Sodium: 215.6 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 46.3 g

View full nutritional breakdown of Pork Chops with wild leeks and mushrooms calories by ingredient
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Pork Chops with wild leeks and mushrooms

Submitted by: MRSWESTY

Introduction

In West Virginia where I live, Ramps (also known as wild leeks) are in season. I am not originally from here, and felt I must try them. Ramps are similar to a green onion, with more of a garlicy taste to them. They are quite delicious. This recipe was a combination of several that I found. If you don't have any ramps or wild leeks, leek or even onion could substitute. I think next time I will cut out the butter and cook the bacon first - then brown the chops in the bacon fat. In West Virginia where I live, Ramps (also known as wild leeks) are in season. I am not originally from here, and felt I must try them. Ramps are similar to a green onion, with more of a garlicy taste to them. They are quite delicious. This recipe was a combination of several that I found. If you don't have any ramps or wild leeks, leek or even onion could substitute. I think next time I will cut out the butter and cook the bacon first - then brown the chops in the bacon fat.
Number of Servings: 3

Ingredients

    1 pound boneless pork loin chops (3 per chops per pound)
    1 8oz package white mushrooms, sliced
    1 1/2 cups ramps (wild leeks), chopped (including green tops)
    3 pieces lower fat Oscar Mayer center cut bacon
    1 1/2 T butter
    1 cup white wine
    1/2 cup low sodium chicken broth
    3 cloves fresh garlic, chopped
    1/2 tsp ground sage
    1/2 tsp ground thyme
    1 tsp ground mustard
    2 T cornstarch (optional) (included in calorie count)

Directions

Makes 3 servings

Melt butter in large skillet over medium-high. Brown pork chops until lightly brown on both sides. Remove chops from the pan and set aside.

Place bacon in same pan with drippings and reduce heat to medium. Cook bacon until crispy. Remove bacon from pan and set aside.

Saute wild leeks in pan drippings until wilted, about 1 minute. Add garlic, sage, thyme, wine, and broth. Return reserved chops to pan. Crumble bacon into the pan. Cover and simmer for 30 minutes.

Flip chops. Add ground mustard and mushrooms, stirring well to combine. Cover and simmer for 30-40 minutes more, or until chops are fork tender.

If desired, thicken pan juices with cornstarch to make it more like a gravy. (Combine 1/4 cup of water with 2 T cornstarch until smooth. Gradually add mixture to the simmering liquid in the skillet. Should thicken up within a minute.)

Number of Servings: 3

Recipe submitted by SparkPeople user MRSWESTY.






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