Pork Chops with Mushrooms and Shallots
- Number of Servings: 4
Ingredients
1 tsp lite margarine4 pork loin chops (with bone), 1 inch thick, trim all visible fat1/2 tsp saltfresh ground pepper1/4 cup chopped shallots1 cup fat free chicken stock10 oz sliced baby bella mushrooms
In a large frying pan heat the margarine over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat.
Note: Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.
Number of Servings: 4
Recipe submitted by SparkPeople user SARA2925.
Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat.
Note: Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.
Number of Servings: 4
Recipe submitted by SparkPeople user SARA2925.
Nutritional Info Amount Per Serving
- Calories: 223.9
- Total Fat: 12.2 g
- Cholesterol: 71.4 mg
- Sodium: 200.0 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.3 g
- Protein: 24.5 g
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