Pork Chops with Button Mushrooms
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 272 |
| pro | 26 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 69 mg |
| sodium | 341 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 15 |
| vit A | 1 |
| vit C | 12 |
| folate | 11 |
There's no need for cream in this mushroom sauce because the flavourful stock-based sauce gets its slight thickness from the flour used to coat the chops. Serve with mashed potatoes and peas to provide vitamins A and C, folate, potassium, protein and fibre.
Ingredients
- 4 bone-in pork loin chops, (1-1/2 lb/750 g)
- 1/4 cup all-purpose flour
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp vegetable oil
- 2 cups button mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 2/3 cup chicken stock
- 1/4 tsp lemon rind, grated
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
Preparation
Trim fat from chops. In large plastic bag, combine flour, thyme, salt and pepper; add chops and shake to coat. Reserve remaining flour mixture.
In large nonstick skillet, heat oil over medium heat; fry chops until golden and just a hint of pink remains inside, 4 to 5 minutes per side. Transfer to plate.
Drain off any fat in pan. Add mushrooms, onion and garlic; cook until no liquid remains, about 5 minutes. Sprinkle with reserved flour mixture; cook, stirring, for 1 minute. Stir in chicken stock, 2/3 cup (150 mL) water, lemon rind and juice, and Worcestershire sauce, stirring and scraping up any brown bits from bottom of pan.
Return pork and any accumulated juices to pan; simmer until sauce is thickened enough to coat back of spoon, about 2 minutes. Sprinkle with parsley.
Source : Canadian Living Magazine: April 2003









