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Browned Pork Chops with Gravy
Browned Pork Chop with Gravy
YIELD Makes 4 servings
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INGREDIENTS
| 4 | boneless pork loin chops (3/4 pound) |
| 1/2 | teaspoon dried sage leaves |
| 1/2 | teaspoon dried marjoram leaves |
| 1/4 | teaspoon black pepper |
| 1/8 | teaspoon salt |
| Nonstick olive oil cooking spray | |
| 1/4 | cup coarsely chopped onion |
| 1 | clove garlic, minced |
| 1 | cup sliced mushrooms |
| 3/4 | cup beef broth |
| 1/3 | cup fat-free sour cream |
| 1 | tablespoon all-purpose flour |
| 1 | teaspoon Dijon mustard |
| 2 | cups hot cooked noodles |
| Snipped parsley (optional) | |
PREPARATION:
- Trim fat from chops. Combine sage, marjoram, pepper and salt in small bowl. Rub onto both sides of chops. Spray large nonstick skillet with cooking spray; heat over medium heat. Place chops in skillet. Cook 5 minutes, turning once, or until chops are just barely pink. Remove chops from skillet; keep warm.
- Add onion and garlic to skillet; cook and stir 2 minutes. Add mushrooms and broth. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 minutes or until mushrooms are tender.
- Whisk together sour cream, flour and mustard in medium bowl. Whisk in about 3 tablespoons broth mixture from skillet. Stir sour cream mixture into skillet. Cook, stirring constantly, until mixture comes to a boil. Serve gravy over pork chops and noodles. Sprinkle with parsley, if desired.
This recipe appears in:
Pork
NUTRITIONAL INFORMATION:
| Serving Size: | 1 pork chop with 1/2 cup noodles and 1/4 cup gravy |
| Fiber | 2 g |
| Carbohydrate | 30 g |
| Cholesterol | 67 mg |
| Saturated Fat | 3 g |
| Total Fat | 10 g |
| Calories from Fat | 29 % |
| Calories | 315 |
| Protein | 25 g |
| Sodium | 296 mg |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 1-1/2 |
| Meat | 3 |
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