I'm giving it three stars with reservations. My family liked the general idea of this recipe, but if I make it again there will be a major change. I used McCormick Grill Mates Montreal Steak Seasoning, which we love on steaks. Big mistake!!! It was WAY too salty. In fact, the seasoning was simply overwhelming. Next time, I will use an herb rub from another pork chop recipe--with no salt--instead of steak seasoning.
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)
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Amount per serving
- Calories: 181
- Calories from fat: 27%
- Fat: 5.5g
- Saturated fat: 1.6g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.2g
- Protein: 27.4g
- Carbohydrate: 4.2g
- Fiber: 0.9g
- Cholesterol: 78mg
- Iron: 1.8mg
- Sodium: 415mg
- Calcium: 31mg
- 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
- 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.
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