Pork Chops with Wild Mushrooms
(makes 4 servings)
| 1/8 | ounce (3.5 g) dried wild mushrooms, such as morels, mixed Italian etc. |
| 1/2 | cup (125 ml) boiling water |
| 4 | center-cut boneless loin pork chops, 4 ounces each (120g), all fat removed |
| 3 | ounces (90 g) fresh oyster or shiitake mushrooms |
| 1/2 | cup (120 ml) canned fat-free, low-sodium chicken broth |
| 1/4 | cup (60 ml) dry white wine |
- In a bowl, place the dried mushrooms and cover with boiling water. Follow package directions to dehydrate. Drain the mushrooms. Reserve 1/4 cup (60 ml) of the mushroom soaking liquid.
- Lightly coat a nonstick skillet with cooking spray. Add the chops and cook uncovered for about 5 minutes over medium heat. Turn the chops, season with pepper, reduce heat, and cook for another 8 to 9 minutes. Transfer the chops to a plate, cover, and keep warm.
- Recoat the same skillet with cooking spray and add both the dried and the fresh mushrooms. Sauté for 4 to 5 minutes. Raise the heat and add the chicken broth, wine, reserved mushroom soaking liquid, and thyme, Reduce the liquid by half.
- To serve, place the pork on separate plates. Divide the mushrooms between the portions and spoon the sauce on top.
| Per serving: | 173 calories (31% calories from fat), 26 g protein, 6 g total fat (2.0 g saturated fat), 2 g carbohydrates, trace dietary fiber, 72 mg cholesterol, 508 mg potassium, 80 mg sodium |
| Diabetic exchanges: | 3 lean protein |
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