Sherried Mushroom Pork Chops 7 pts
- 4 servings
- Butter flavored cooking oil spray
- 1 clove garlic, minced fairly fine
- 4 lean center cut pork loin chops (may be boneless or bone in)
- Salt and pepper to taste
- 1 - 8 ounce can sliced mushrooms, drained (I used 1 cup fresh sliced)
- 1 cup dry sherry
- 1 - 10.5 ounce can fat-free beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
Preheat the oven to 350 degrees F (175 degrees C).
Spray a large nonstick skillet with cooking oil spray and heat over medium heat. Add garlic, and sauté until fragrant. Season pork chops with salt and pepper, then cook them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking dish.
Pour the mushrooms into the skillet with the pork garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking dish. Cover with a lid, or aluminum foil.
Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.
Per Serving: 197 Calories; 5g Fat (30.2% calories from fat); 2g Saturated Fat; 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 306mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable.