Classic Browned Pork Chops with Savory Gravy Recipe

Browned Pork Chop with Gravy

YIELD Makes 4 servings

INGREDIENTS

4 boneless pork loin chops (3/4 pound) 1/2 teaspoon dried sage leaves 1/2 teaspoon dried marjoram leaves 1/4 teaspoon black pepper 1/8 teaspoon salt Nonstick olive oil cooking spray 1/4 cup coarsely chopped onion 1 clove garlic, minced 1 cup sliced mushrooms 3/4 cup beef broth 1/3 cup fat-free sour cream 1 tablespoon all-purpose flour 1 teaspoon Dijon mustard 2 cups hot cooked noodles Snipped parsley (optional)

PREPARATION:

1. Trim fat from chops. Combine sage, marjoram, pepper and salt in small bowl. Rub onto both sides of chops. Spray large nonstick skillet with cooking spray; heat over medium heat. Place chops in skillet. Cook 5 minutes, turning once, or until chops are just barely pink. Remove chops from skillet; keep warm.
2. Add onion and garlic to skillet; cook and stir 2 minutes. Add mushrooms and broth. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 minutes or until mushrooms are tender.
3. Whisk together sour cream, flour and mustard in medium bowl. Whisk in about 3 tablespoons broth mixture from skillet. Stir sour cream mixture into skillet. Cook, stirring constantly, until mixture comes to a boil. Serve gravy over pork chops and noodles. Sprinkle with parsley, if desired.

This recipe appears in: Pork NUTRITIONAL INFORMATION: Serving Size: 1 pork chop with 1/2 cup noodles and 1/4 cup gravy Fiber 2 g Carbohydrate 30 g Cholesterol 67 mg Saturated Fat 3 g Total Fat 10 g Calories from Fat 29 % Calories 315 Protein 25 g Sodium 296 mg DIETARY EXCHANGE: Vegetable 1 Starch 1-1/2 Meat 3