Pork Chops with Mushrooms and Shallots

Gina's Weight Watcher Recipes Servings: 4 servings • Serving Size: 1 chop • Old Points: 4 pts • Points+: 5 pts Calories: 179.9 • Fat: 9.5 g • Protein: 18.5 g • Carb: 4.3 g • Fiber: 0.9 g Adapted from Food and Wines
Pork Chops with Mushrooms and Shallots
Pork Chops with Mushrooms and Shallots

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 1

    tsp butter

  • 4

    pork loin chops (with bone), 1 inch thick, trim all visible fat

  • 1/2

    tsp salt

  • fresh ground pepper

  • 1/4

    cup chopped shallots

  • 1

    cup fat free chicken stock

  • 10

    oz sliced baby bella mushrooms

  • 1

    tbsp dijon mustard

  • 2

    tbsp chopped, fresh parsley

Directions

Directions: In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise 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 shallots to the pan and cook, stirring, until soft, about 3 minutes. 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: Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low 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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