Mushroom Chop Saute

mushroom chop saute Author: Canadian Living Credits: mushroom chop saute

Serve with: Mashed Potatoes and Peas

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2000

Ingredients

  • 2 teaspoons vegetable oil
  • 4 boneless pork loin chops (1 lb/500 g) trimmed
  • 3 onions sliced
  • 6 cups sliced mushrooms (1 lb/500 g)
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chicken stock
  • 1/2 cup 2% evaporated milk
  • 1/4 cup chopped fresh parsley

Method

In large skillet, heat oil over medium-high heat; brown chops all over. Transfer to plate. Add onions, mushrooms and thyme to skillet; cook, stirring occasionally, for about 10 minutes or until mushrooms are golden and liquid is evaporated. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute. Whisk in stock and evaporated milk; bring to boil, stirring.

Return chops to pan. Reduce heat, cover and cook for 5 minutes or until just a hint of pink remains in pork. Sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 592 mg
  • Protein 31 g
  • Calories 291.0
  • Total fat 10 g
  • Cholesterol 68 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Chop Saute

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