- 4
Ingredients
- 4 4 4 boneless pork loin chops (1/2 inch thick)
- 1/2 1/2 1/2 teaspoon seasoned salt
- 1/2 1/2 1/2 teaspoon pepper
- 4 4 4 teaspoons canola or olive oil
- 1 1 1 medium onion, cut into thin wedges
- 1 1 1 package (8 oz) sliced fresh mushrooms (3 cups)
- 1/2 1/2 32-oz cup Progresso® chicken broth (from 32-oz carton)
- 4 4 4 teaspoons cornstarch
- 1 1 1 container (6 oz) Greek Fat Free plain yogurt
- 4 4 4 cups hot cooked rice or pasta
Preparation
Step 1
1 Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until golden brown. Remove pork chops from skillet; set aside.
2 In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
3 In measuring cup, mix chicken broth and cornstarch; add to skillet. Heat to boiling. Return pork chops to skillet; spoon some sauce over pork. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center.
4 Stir in yogurt until well blended; cook over low heat just until heated through. Serve with rice or pasta.
Serve with tossed salad or fresh fruit and hearty bread to complete your dinner.
Cook tyogurt over low heat when added to sauce to prevent curdling.
1 Serving: Calories 470