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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2003
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 341 mg
- Protein 26 g
- Calories 272.0
- Total fat 13 g
- Cholesterol 69 mg
- Saturated fat 4 g
- Total carbohydrate 11 g
- Iron 15.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 12.0