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Pork Chops with Creamy Mushroom Sauce
""A satisfying open-face vegetarian sandwich with avocado, almonds, and mushrooms."
Ingredients
- 4 bone-in pork chops, 1/2 - 3/4 inch thick (about 2 pounds), trimmed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1/3 cup minced shallots
- 8 ounces sliced mixed mushrooms, such as cremini, shiitake & oyster
- 1/2 cup dry white wine
- 1/3 cup half-and-half
- 1/2 cup chopped fresh herbs, such as chives, tarragon and/or parsley
Preparation
Active: 30 minutes, Ready In: 30 minutes Servings: 4
- Sprinkle pork chops with ¼ teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.
- Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes. Add wine and the remaining ¼ teaspoon salt; cook, stirring up any browned bits until the liquid is mostly evaporated, 1 to 3 minutes. Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.
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Nutritional Facts
Serving size: 1 pork chop & about ⅓ cup sauce
Per serving: 356 calories; 21 g fat(6 g sat); 1 g fiber; 6 g carbohydrates; 29 g protein; 21 mcg folate; 74 mg cholesterol; 3 g sugars; 0 g added sugars; 492 IU vitamin A; 6 mg vitamin C; 63 mg calcium; 1 mg iron; 362 mg sodium; 639 mg potassium
Carbohydrate Servings: <1/2
Exchanges: 1 vegetable, 4 lean meat, 2 fat
(Recipe found at EatingWell.com)
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