So, as I've said, I've had a lot going on lately with friends, family, work, etc. Not that I'm complaining or saying that my busy is any busier than your busy. You know how it is. We all get overwhelmed from time to time. Or maybe it's underwhelmed--with the to-do list, that is, and can't seem to keep up. But I'm feeling better, a little more energetic, and more in control of all the juggling balls in the air for the time being.
To celebrate the return to "my so-called life" (isn't there a movie with that name?) I decided to make Gene one of his favorite meals: Pork Chops and mashed potatoes. To offset the triglyceride-raising starch in the potatoes, I bought the leanest, thinnest chops I could find and even though I decided to spoil him with a sauce, I faked him out by making it seem rich while it was really practically fat free and even had the extra boon of--what?-- a VEGETABLE! I don't think he realizes that mushrooms count as a vegetable even though they're not green. Please, I beg you, no one tell him, okay? It will be our little secret.
I'm kidding. He's not quite that bad. And he's charming about his distrust of vegetables in his own little frustrating way. Frustrating to me, as in, I have to remind him every single spring "Yes, I swear on the family Bible you LIKE asparagus. I'm not kidding." He takes a bite and then says, nodding, "Oh yeah. I remember now. I do like this." Every year, folks. Every. Single. Year.
This recipe is great for a busy night after work or when you feel like getting maximum dinner value, as far as diet and taste, from the least amount of effort and time. It's quick, easy, and there aren't that many ingredients. If you have chops fresh or thawed out from the freezer, all you need in the crisper are mushrooms and an onion and you should be set from the pantry.
Pork Chops with Mushroom Sauce
4 lean pork chops, approx 4 oz with bone
Olive oil cooking spray
Salt and Pepper
Cavender's Greek Seasoning (can use any Greek or all purpose seasoning mix)
1/4 cup onion, minced
1/2 clove garlic, minced
8 oz mushrooms, sliced in large slices
1 cup vegetable stock, chicken stock, pork stock, or your choice of white wine (I used 1/2 cup chicken stock and 1/2 cup pinot grigio)
2 tsp corn starch
Salt and pepper to taste
Fresh parsley to garnish (optional)
1) Season the chops on both sides with salt, pepper, and Cavender's. Cook in heavy skillet over medium heat sprayed with olive oil cooking spray. Remove from pan and keep warm.
2) Add onion and cook through until translucent. May add a few Tbsp of stock if needed for moisture. Ad mushrooms and garlic and sear lightly, adding a little stock if needed.
3) Add corn starch to stock or wine and whisk until smooth. Add liquid mixture into skillet all at once to deglaze pan, lifting any bits of pork, onion, or mushroom from bottom of skillet. Cook until sauce reduces and thickens. Pour over chops. Garnish with parsley if available.
Per Serving: Calories: 181, Protein: 20, Carbs: 4, Fat 8