| 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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