Pork Chops with Button Mushrooms
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.
Servings: 4
Ingredients:
| 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% |
-
4 bone-in pork loin chops (1-1/2 lb/750 g)
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) button mushrooms
1 onion, chopped
2 cloves garlic, minced
2/3 cup (150 mL) chicken stock
1/4 tsp (1 mL) grated lemon rind
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) Worcestershire sauce
2 tbsp (25 mL) chopped fresh parsley
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.
Additional Information
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For more ideas on cooking with Real Cream, click here |
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