Pork Chops With Mushroom Gravy

4 lean pork chops, about 1 lb total
Kosher salt and freshly ground pepper
2 Tablespoons all-purpose flour, divided
1/2 Tablespoon olive oil
1 cup white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 bunch scallions, whites sliced, greens cut into 2-inch pieces
1/2 cup low-sodium chicken broth
2 Tablespoons low-fat sour cream
3/4 cup chopped fresh parsley
Cooking spray

1. Preheat oven to 350 degrees. Lightly spray a baking pan with cooking spray and set aside.

2. Season pork chops with salt, pepper and 1 1/2 Tablespoons flour. Lay on prepared baking pan.

3. Bake for 60 minutes, turning once halfway through cooking. Transfer the chops to a plate and keep warm.

4. Heat 1/2 Tablespoon oil in a skillet over medium heat and add mushrooms, garlic, scallion and a pinch of salt. Cook, without stirring, until the mushrooms begin to brown, about 3 minutes.

5. Sprinkle in the remaining 1/2 Tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.

6. Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork.


Serving Size: Makes 4 servings