Swiss Pork and Mushrooms

By HeatherS

Ingredients

• 1 lb. boneless pork lion chops
• 1 tbsp olive oil
• Half onion, diced
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1/4 tsp salt
• Pinch pepper
• 1/2 cup light sour cream
• 1/4 cup chicken stock
• 1 tsp lemon juice
• 1 tbsp chopped fresh parsley

Preparation

Step 1

Cut pork crosswise into thin strips. In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, until browned but still slightly pink inside, 2 to 3 minutes. With slotted spoon, transfer to plate.

Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, until no liquid remains, about 10 minutes. Return pork to pan. Stir in sour cream and stock; cook, without boiling, until hot, 1 minute. Stir in lemon juice. Sprinkle with parsley.

Makes 4 servings, per serving: about 246 cal, 28 g pro, 12 g total fat (4 g sat. fat), 6 g carb, lgfibre, 70 mg chol, 291 mg sodium. % RDI: 8% calcium, 11% iron, 2% vit A, 7% vit C, 5% folate.