Browned Pork Chops with Gravy the Editors of Publications International, Ltd.
Browned Pork Chop with Gravy
Makes 4 servings
|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|
|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)|
- 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.
|Serving Size:||1 pork chop with 1/2 cup noodles and 1/4 cup gravy|
|Saturated Fat||3 g|
|Total Fat||10 g|
|Calories from Fat||29 %|
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