Swiss Pork and Mushrooms
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Recipe based on 2 ratings.
Swiss Pork and Mushrooms
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 246 |
| pro | 28 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 70 mg |
| sodium | 291 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 11 |
| vit A | 2 |
| vit C | 7 |
| folate | 5 |
- Portion size: 4
A real kid-pleaser - strips of inexpensive pork chops smothered in a mushroom sour cream sauce.
Ingredients
- 1 lb 1lbboneless pork loin chopboneless pork loin chops
- 1 tbsp 1tbspolive oil
- 1/2 1/2oniononions, diced
- 2 cups 2cupssliced mushroommushrooms
- 2 2cloves garlic, minced
- 1/4 tsp 1/4tspsalt
- 1 pinch 1pinchpepper
- 1/2 cup 1/2cuplight sour cream
- 1/4 cup 1/4cupchicken stock
- 1 tsp 1tsplemon juice
- 1 tbsp 1tbspchopped fresh parsley
Preparation
Cut pork crosswise into thin strips.
In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
Sprinkle with parsley.
