Browned Pork Chops With Gravy

Diabetic Cook Book

Browned Pork Chops With Gravy

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  • Prep Time


  • Total Time


  • Servings



  • ½

    t dried sage

  • ½

    t dried marjoram

  • 14

    t black pepper

  • t salt

  • 4

    boneless pork loin chops (¼ lb) trimmed of fat

  • olive oil cooking spray

  • ¼

    c chopped onion

  • 1

    clove garlic minced

  • 1

    c sliced mushrooms

  • ¾

    c beef broth

  • c fat free sour cream

  • 1

    T flour

  • 2

    c hot cooked yolk free wide egg noodles

  • chopped fresh parsley optional

  • 1

    t Dijon mustard if tolerable


Combine sage, marjoram, pepper and salt in small bowl. Rub onto both sides of pork. Spray large nonstick skillet with Pam, heat over med heat. Place chops in skillet and cook for 5 min, turning once, or until chops are just barely pink. Remove from skillet and keep warm. Add onion and garlic to skillet; cook and stir 2 min. Add mushrooms and broth. Bring to a boil. Reduce heat; simmer covered for 3-4 min or until mushrooms are tender. Whish together sour cream, flour and mustard in med bowl. Whish in about 3 T broth mixture from skillet. Stir sour cream mixture into skillet. Cook, stirring constantly until mixture comes to a boil. Serve gravy over chops and noodles. Garnish with parsley.


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