These pork chops are juicy and flavorful, perfect with a side of roasted cauliflower. This was adapted from one of my favorite pork chop recipes, Pork Chops with Dijon Herb Sauce. The addition of mushrooms and shallots were delicious and my daughter decided she finally likes mushrooms. Fresh thyme would make a great substitution for parsley.
Pork Chops with Mushrooms and Shallots
Gina's Weight Watcher Recipes
Servings: 4 servings • Serving Size: 1 chop • Old Points: 4 pts • Points+: 5 pts
Calories: 179.9 • Fat: 9.5 g • Protein: 18.5 g • Carb: 4.3 g • Fiber: 0.9 gAdapted from Food and Wines
- 1 tsp butter
- 4 pork loin chops (with bone), 1 inch thick, trim all visible fat
- 1/2 tsp salt
- fresh ground pepper
- 1/4 cup chopped shallots
- 1 cup fat free chicken stock
- 10 oz sliced baby bella mushrooms
- 1 tbsp dijon mustard
- 2 tbsp chopped, fresh parsley
Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.
Note: Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.