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-= Exported from BigOven =-
Wild Thyme Pork Chops
Recipe By:
Serving Size: 2
Cuisine: Uncategorized
Main Ingredient: Pork
Categories: White wine, Wine, Pork Loin, Garlic, Olive oil, Mushrooms, Corn, Eat-lf mail, Meats, Main dishes, Low fat
-= Ingredients =-
2
lean center Pork Loin Chops
2 teaspoons of olive oil
Salt and pepper, to taste
2 tablespoons of all-Purpose Flour, or more
4 ounces of mushrooms, sliced thin
2
cloves garlic, minced
1 cup of nonfat beef broth
1/3 cup of white wine; Note 1
1 1/2 teaspoons of dried
thyme
2 tablespoons of cornstarch
1/3 cup of 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. 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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