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Browned Pork Chop with Gravy
Yield: Makes 4 servings
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:
1.
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.
2.
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.
3.
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.
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 |
This recipe appears in:
Pork
