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PORK CHOPS WITH MUSHROOMS AND ONIONS




Source of Recipe


http://diabeticgourmet.com


Recipe Introduction


4 Servings, 4 Points per serving


Recipe Link: http://diabeticgourmet.com

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


Recipe



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