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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Herbed Pork with Sautéed Wild Mushrooms

Serve thyme-seasoned pork over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese.

Cooking Light JULY 2002

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

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.

Nutritional Information

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
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Herbed Pork with Sautéed Wild Mushrooms recipe

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