- 1 tsp olive oil
- 4 4 bone-in center-cut lean pork chops, trim all visible fat
- 1/2 tsp salt
- fresh ground pepper
- 1/4 cup chopped onions
- 1 cup fat free chicken stock
- 10 oz sliced mushrooms
- 1 tbsp dijon mustard
- 2 tbsp chopped, fresh parsley
- In a large frying pan heat the oil over moderately low heat.
- Season pork with salt and pepper.
- Increase heat to medium and add the chops to the pan and sauté for 7 minutes.
- Turn and cook until chops are browned and done to medium, about 7-8 minutes longer.
- Remove the chops and put in a warm spot.
- Add onions to the pan and cook, stirring, until soft.
- Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done.
- Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.
Note: It is ok if the pork chops are pink in the center as long as they reach a temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.
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