Pork Chops with Mushrooms and Shallots

Lately we've been eating a type of meat, with a vegetable or two on the side fairly often for dinner. These pork chops were perfect for such a meal! The sauce on top is rich with flavor and savory. It almost tasted like a roast! This made quite a bit of sauce and I wish I would have made some brown rice to go with this meal as well because the sauce would have been delicious on top! If you make these (and I hope you will) I recommend making some brown rice to go along!

Pork Chops with Mushrooms and Shallots
Servings: 4 servings • Serving Size: 1 chop • Old Points: 4 pts • Points+: 5 pts

Calories: 179.9 • Fat: 9.5 g • Protein: 18.5 g • Carb: 4.3 g • Fiber: 0.9 g 

Adapted from Food and Wines

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 bella mushrooms
• 1 tbsp dijon mustard
• 2 tbsp chopped, fresh parsley

Directions:
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.

**Note-I found 1 tsp of butter to be WAY too little for cooking 4 pork chops! Although I didn't drench the chops in butter I did use more than 1 tsp for sure! You may be the judge of how much you need, but I'm fairly certain the pork chops would have burned, had I only used such a small amount.


Happy Eating!
Sara