Pork Chops with Mushrooms and Shallots

PREP 5 MIN COOK 20 MIN SERVES 4

1 tsp butter
4 port 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

1. 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 saute 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.

2. 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.

PER SERVING (1 chop): CAL 179.9, FAT 9.5g, PROT 18.5g, CARBS 4.3g, FIB 0.9g
Old Points: 4
PointsPlus Value:5

Very good! This was our first try of "bella mushrooms" and found them very tasty. The sauce was light, but delicious.