Doctor's Kitchen Monday: Pork Chops with Mushroom Sauce that tastes like it should be fattening (but it's not!)

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.

Serves 4

Per Serving: Calories: 181, Protein: 20, Carbs: 4, Fat 8

Comments

[sher]

Just tell him that mushrooms are a fungus. That should make it easier for him--right? The dish looks fabulous. Hard to believe it's not loaded with fat!

[Kalyn]

Sounds good to me.

[Rosie]

yummmmmmmmmmm pork chops...

[Glenna]

Thanks y'all! Fungus--I like that. I think he'd buy it. Great idea.

[Jeff]

I guess apple sauce is out with these, eh?

[Kyleen]

WOW those chops look incredibly tasty. FYI, "My So-Called Life" was a sitcom of the nineties.

[Glenna]

Jeff--But of course, Christopher Brady! (Are you even old enough to remember that famous episode?)
Actually...hehehe...I did try apples, well try to revamp baked apple recipe to go with these using protein powder instead of flour...yeah, that didn't go over so well. Back to the drawing board.

Kyleen--thank you!

[Kalyn]

Hi there,
Just letting you know that I'm featuring this as one of my South Beach Recipes of the Week where I spotlight low-glycemic recipes I find on other food blog. I'm including your photo, a photo credit for you and a link to the recipe. Hope lots of people will come here and see it!

[Nau-Dee]

We haven't had pork chops in awhile so when I picked up a package the other day, I really wasn't sure how I wanted to prepare them. I came across your recipe for Pork chops w/ mushroom sauce, and had everything here to make it. I didn't follow the recipe exactly but it still came out really good. It was very easy to make and the flavor was wonderful! Thanks so much!!

[Glenna]

Nau-Dee--Thanks so much for letting me know. That's the nicest compliment that you could have given me. Glad you enjoyed your pork chops. And hey, I understand about changing a recipe. I never can cook anything the same way twice!

[I luv pork]

Great recipe - so simple but the flavor is anything but.
I used combo of shallots and vidalia, 1/2 chicken stock and 1/2 chardonay, and had boneless chops 1 1/12 in think but otherwise followed your recipe. Thanks for the inspiration!

Cheers,
JK

[I luv pork]

Not sure why my post identifies me as Glenna? Not trying to steal anyone's ID, promise :-)

[Glenna]

heart Pork--Thanks! Great changes. Thanks for letting me know the variation. Love the vidalias!

[Marianne]

I needed a recipe that used up chicken stock, mushrooms, and pork chops and found this. Thanks Google and thanks to you for posting it. It looks fabulous.

[Sylvia]

I was also looking for something to cook using pork chops, mushrooms and chicken stock & found this!!! Lets just say that dinner tonight was a complete success! This was not only easy to make, it was soooooo yummy! My 3 year old even loved it! Thanks for a great recipe!!! This will be a family favorite for us!! :)