| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low fat, Main dishes, Meats, Eat-lf mail | 2 | servings | |
INGREDIENTS
| 2 | Lean Center Pork Loin Chops; 3/4" Thick | |
| 2 | ts | Olive Oil |
| Salt And Pepper; To Taste | ||
| 2 | tb | All-Purpose Flour; Or Enough To Bread Chops |
| 4 | oz | Mushrooms; Sliced Thin |
| 2 | Cloves Garlic; Minced | |
| 1 | c | Nonfat Beef Broth |
| 1/3 | c | White Wine; Note 1 |
| 1 1/2 | ts | Dried Thyme; Or 1 1/2 Tbsp Fresh Thyme, Chopped Fine |
| 2 | tb | Cornstarch |
| 1/3 | c | Cold Water |
INSTRUCTIONS
Note 1: Original recipe used dry red wine... we didn't have any so we used white zinfandel Note 2: Original recipe also used 2 Tbsp tomato paste ... we chose not to use this so I have left it out of the ingredients but put it into the instructions in. Heat 1 tsp olive oil in skillet over med-high heat. Season each chop with salt and pepper. Coat chops with flour. Brown chops on each side: remove. Heat remaining oil. Add mushrooms and garlic: cook until mushrooms are tender, stirring often. Stir in broth, wine, thyme [and tomato paste]. Bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 5 - 6 min or until chops are just done. Remove chops; keep warm. Combine water and cornstarch; add to mixture in skillet. Cook over med heat, stirring constantly, until sauce thickens. Serve over chops. Serves 2 This is very, very good!! NOTES : Cal 284.9 Total Fat 7.9g Sat Fat 1.7g Carb 18.6g Fib 1g Pro 33.8g Sod 366mg CFF 25.3% Recipe by: Lick Your Chops! Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 23, 1998, converted by MM_Buster v2.0l.
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