Pork Chops with Wild Mushrooms
- 1/8 ounce dried wild mushrooms, such as morels, mixed Italian etc.
- ½ cup boiling water
- cooking spray
- 4 center-cut boneless loin pork chops, 4 ounces each, all fat removed
- freshly ground pepper
- 3 ounces fresh oyster or shiitake mushrooms
- ½ cup canned fat-free, low-sodium chicken broth
- ¼ cup dry white wine
- 2 thyme sprigs
- In a bowl, place the dried mushrooms and cover with boiling water. Follow package directions to dehydrate.
- Drain the mushrooms. Reserve 1/4 cup of the mushroom soaking liquid.
- Lightly coat a non-stick skillet with cooking spray. Add the chops and cook uncovered for about 5 minutes over medium heat. Turn the chops, season with pepper, reduce heat, and cook for another 8 to 9 minutes. Transfer the chops to a plate, cover, and keep warm.
- Recoat the same skillet with cooking spray and add both the dried and the fresh mushrooms. Sauté for 4 to 5 minutes.
- Raise the heat, and add the chicken broth, wine, reserved mushroom soaking liquid, and thyme. Bring to a boil and reduce the liquid by half.
- To serve, spoon the mushrooms and sauce over the pork chops.
|Per serving:||173 calories (31% calories from fat), 26 g protein, 6 g total fat (2.0 g saturated fat), 2 g carbohydrates, trace dietary fiber, 72 mg cholesterol, 508 mg potassium, 80 mg sodium|
|Diabetic exchanges:||3 lean protein|