Sage-Rubbed Pork Chops w Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 (1/4-lb) boneless center-cut pork loin chops1 1/4 teaspoons dried sage3/4 teaspoon salt1/2 teaspoon black pepper2 teaspoons olive oil1 pound cremini mushrooms, quartered ( I used portobella)2 tablespoons chopped fresh flat-leaf parsley ( I left out)
1)Sprinkle pork chops iwth 1 teaspoon sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2)Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add chops to skillet and cook until instant-read thermometer inserted into side of each chop registers 160 for medium 3-4 mminutes on each side. Transfer chops to platter; keep warm.
3)Add remaining 1 teaspoon oil to skillet. Add mushrooms, garlic, and remaining 1/4 teaspoon sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stiring occasionally, until mushrooms are tender, 6-8 minutes. Stir in parsley. Serve pork chops with mushrooms.
Serve the pork chops with baked sweet potato
Number of Servings: 4
Recipe submitted by SparkPeople user DLTHOMAS3.
2)Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add chops to skillet and cook until instant-read thermometer inserted into side of each chop registers 160 for medium 3-4 mminutes on each side. Transfer chops to platter; keep warm.
3)Add remaining 1 teaspoon oil to skillet. Add mushrooms, garlic, and remaining 1/4 teaspoon sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stiring occasionally, until mushrooms are tender, 6-8 minutes. Stir in parsley. Serve pork chops with mushrooms.
Serve the pork chops with baked sweet potato
Number of Servings: 4
Recipe submitted by SparkPeople user DLTHOMAS3.
Nutritional Info Amount Per Serving
- Calories: 221.7
- Total Fat: 10.1 g
- Cholesterol: 62.4 mg
- Sodium: 493.0 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 1.8 g
- Protein: 28.5 g
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