Pork Chops with Mushrooms and Shallots

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
Servings: 4 servings • Serving Size: 1 chop • Points +: 5 pts • Smart Points: 6

Calories: 180 • Fat: 9.5 g • Protein: 18.5 g • Carb: 4.3 g • Fiber: 0.9 g

 

Ingredients:

  • 1 tsp butter or ghee
  • 4 pork loin chops (bone-in), trimmed or 1 lb (boneless)
  • 1/2 tsp kosher salt
  • fresh black pepper
  • 1/4 cup chopped shallots
  • 1 cup low sodium chicken stock
  • 10 oz sliced baby bella mushrooms
  • 1 tbsp Dijon mustard
  • 2 tbsp chopped, fresh parsley

Directions:

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer or until the pork reads 160F in the center. Remove the chops and put in a warm spot.

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