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    Source of Recipe

    Recipe Introduction

    4 Servings, 4 Points per serving

    Recipe Link:

    List of Ingredients

    - 4 well-trimmed pork loin chops (4 ounces each)
    - 3/4 teaspoon dried thyme
    - 1/2 teaspoon garlic powder
    - 1/2 teaspoon coarsely ground black pepper
    - Scant 1/2 teaspoon salt
    - 2-1/2 cups sliced mushrooms
    - 1 medium yellow onion, sliced and separated into rings
    - 1 tablespoon extra virgin olive oil
    - 2 tablespoons dry sherry


    Rinse the chops with cool water and pat dry with paper towels.
    Combine the thyme, garlic, pepper, and salt, and sprinkle some
    of the mixture over both sides of each pork chop. Set aside.

    Coat a large nonstick skillet with cooking spray and add the
    mushrooms and onions. Place the skillet over medium-high heat.
    Cover and cook for a couple of minutes, until the vegetables
    start to soften. Reduce the heat to medium and cook for several
    minutes more, until the vegetables are tender. Transfer the
    vegetables to a small dish and set aside to keep warm.

    Wipe out the skillet, add the olive oil, and preheat over
    medium-high heat. Cook the pork chops for a couple of minutes
    on each side, until nicely browned. Reduce the heat to
    medium-low, cover, and cook for about 8 minutes, turning
    occasionally, until they are cooked through. Remove from
    the skillet and set aside to keep warm.

    Add the sherry to the pan juices in the skillet and cook
    uncovered for about 1 minute, until reduced by half. Place
    the vegetables back in the skillet and toss in the pan juices
    for a minute or two, until most of the liquid has evaporated.

    To serve, place 1 pork chop on each of 4 serving plates
    and top with some of the vegetable mixture. Serve hot.

    Nutritional Information Per Serving (1/4 of recipe):
    Calories: 191, Carbohydrate: 4 g, Cholesterol: 58 mg,
    Fat: 8.3 g, Saturated Fat: 2.3 g, Fiber: 1.2 g,
    Protein: 23 g, Sodium: 278 mg, Calcium: 30 mg
    Diabetic Exchanges: 3 Lean Meat, 1 Vegetable, 1/2 Fat




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