Gina’s Weight Watcher Recipes
Servings: 4 servings • Serving Size: 1 chop • Points +: 5 pts • Smart Points: 6
<b style=”font-family: inherit;”>Calories: 179.9 • <b style=”font-family: inherit;”>Fat: 9.5 g • <b style=”font-family: inherit;”>Protein: 18.5 g • <b style=”font-family: inherit;”>Carb: 4.3 g • <b style=”font-family: inherit;”>Fiber: 0.9 g<i style=”font-family: inherit;”> <b style=”font-family: inherit;”>
Adapted from Food and Wines
1 tsp butter
4 pork loin chops (bone-in), trimmed or 1 lb (boneless)
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
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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