Herbed Pork with Sautéed Wild Mushrooms

Randy Mayor; Melanie J. Clarke
Serve thyme-seasoned pork over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese.

Yield:

4 servings (serving size: 1 pork chop and about 1/3 cup sauce)

Recipe from

Nutritional Information

Calories 181
Caloriesfromfat 27 %
Fat 5.5 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 27.4 g
Carbohydrate 4.2 g
Fiber 0.9 g
Cholesterol 78 mg
Iron 1.8 mg
Sodium 415 mg
Calcium 31 mg

Ingredients

1 teaspoon vegetable oil
Cooking spray
3 cups sliced shiitake mushroom caps
1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
1 teaspoon dried thyme
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch

Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.

Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Note:

July 2002