Boneless Pork Chops with Mushrooms & Thyme
http://www.eatingwell.com/recipes/boneless_pork_chops_with_mushrooms_thyme.html
From EatingWell: August/September 2005, EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)Although this supper is made to serve two, you can double or triple the recipe so it becomes a family meal that's big on taste but still very healthy. If you'd rather not use vermouth, substitute unsweetened apple juice.
2 servings | Active Time: 25 minutes | Total Time: 25 minutes
Ingredients
- 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 1 medium shallot, minced
- 1 1/2 cups sliced mushrooms, (about 4 ounces)
- 1/2 cup dry vermouth
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
Preparation
- Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
- Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
Nutrition
Per serving : 350 Calories; 16 g Fat; 5 g Sat; 8 g Mono; 83 mg Cholesterol; 4 g Carbohydrates; 31 g Protein; 1 g Fiber; 420 mg Sodium; 582 mg Potassium
Exchanges: 1 vegetable, 4 medium-fat meat
Tips & Notes
- Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick.