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Pork Chops with Mushrooms

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Preparation : 10 min Cooking : 20 min
380 calories/serving
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly

Ingredients

8 button (white) mushrooms, thinly sliced 110 g
1 shallots, finely chopped 40 g
2 pork chops with bones 360 g
2 tbsp olive oil 30 mL
1 1/2 tbsp Parsley and Garlic Base 23 mL
aluminum foil
1/2 tbsp margarine non-hydrogenated 7 g
1/4 cup chicken broth 65 mL
2 tsp Dijon mustard 10 mL
1 1/2 tbsp creamy soy preparation for cooking 23 mL
1 tsp lemon juice, freshly squeezed
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the individual serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the mushrooms: slice them thinly lengthwise. Finely chop the shallots. Pat the pork chops dry.
  2. Heat half of the oil in a skillet over moderately high heat until hot but not smoking, then sauté the mushrooms, stirring occasionally, until the released liquid is evaporated, about 3 min. Add the Parsley and Garlic Base, then cook an additional 2 min, with stirring. Season with salt and pepper. Remove the skillet from the heat and keep warm in the oven.
  3. Heat the remaining oil in another skillet over moderately high heat. When the oil is hot, add the chops and brown 2 min on each side. Transfer the pork chops to a plate, then set them aside in the oven, loosely covered with foil.
  4. Meanwhile, add the margarine to the pork skillet, then cook the shallots over moderately high heat, with stirring, until softened, 3-4 min. Add the broth and boil 2 min, scraping up any brown bits. Add the mustard and soy preparation, return the mixture to a boil, then add the lemon juice. Return the pork chops to the skillet. Simmer, uncovered, until the sauce is slightly thickened and the meat is cooked, 3-4 min. Transfer the mushrooms to the pork skillet, then season with salt and pepper to taste.
  5. Serve on the warmed plates.

Nutrition Facts Table

per 1 Serving (220g)

Amount

% Daily Value

Calories

380

Fat

26 g

40 %

Saturated 5.5 g
+ Trans 0 g

28 %

Cholesterol

70 mg

Sodium

230 mg

9 %

Carbohydrate

7 g

2 %

Fibre

1 g

4 %

Sugars

2 g

Protein

28 g

Vitamin A

8 %

Vitamin C

12 %

Calcium

5 %

Iron

13 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¾ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Source of  :
Folacin, Iron, Magnesium, Manganese, Omega-6, Vitamin A, Vitamin C, Vitamin D
Good source of  :
Copper, Pantothenic Acid, Vitamin E
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 3
Fats 5

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This recipe is in the following categories

Pork | Main courses/Entrées | Diabetes-friendly | Valentine's Day