Pork Chop With Mushrooms

These pork chops are juicy and flavourful and the addition of mushrooms and shallots make them delicious. You could use fresh thyme instead of parsley – serve with roasted cauliflower for a healthy and tasty meal.

 

Ingredients

Ingredients

  • 1 tsp butter
  • 4 pork loin chops (with bone), 1 inch thick, trim all visible fat
  • 1/2 tsp salt
  • fresh ground pepper
  • 1/4 cup chopped shallots
  • 1 cup fat free chicken stock
  • 10 oz sliced baby mushrooms
  • 1 tbsp dijon mustard
  • 2 tbsp chopped, fresh parsley

Serves 4 – Nutrition Per Serving
Calories: 180, Fat: 9g, Protein: 19g, Carbohydrate: 4g, Fibre: 1g

Method

Method

  1. In a large frying pan heat the butter over moderately low heat.
  2. 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.
  3. Remove the chops and put in a warm spot.
  4. Add shallots to the pan and cook, stirring, until soft, about 3 minutes.
  5. 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.
  6. Put the chops on a plate and pour the mushroom sauce over the meat, top with remaining parsley.

Serves 4 – Nutrition Per Serving
Calories: 180, Fat: 9g, Protein: 19g, Carbohydrate: 4g, Fibre: 1g

Oven Roasted Cauliflower

~ Oven Roasted Cauliflower ~

Ingredients

  • 6 cups uncooked cauliflower florets (about 1 large) cut small
  • 3 garlic cloves, chopped
  • 1/4 cup olive oil
  • salt and fresh pepper
  • juice of 1/4 lemon
  • 1/4 cup Parmigiano Reggiano, freshly grated

Method

  1. Preheat oven to 450°F.
  2. Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned.
  3. Place in a large shallow roasting pan and place in the centre of the oven.
  4. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
  5. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.

Serves 6 – Nutrition Per Serving
Calories: 126, Fat: 10g, Carbohydrates: 6g, Fibre: 3g, Protein: 3g