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Pork Chops with Button Mushrooms

By The Canadian Living Test Kitchen

Tested till perfect

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Pork Chops with Button Mushrooms

This recipe makes 4 servings

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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

More great recipes from this menu:

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

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