|8||button (white) mushrooms, thinly sliced||110 g|
|1||shallots, finely chopped||40 g|
|2||pork chops with bones, about 2 cm thick||360 g|
|2 tbsp||olive oil||30 mL|
|1 1/2 tbsp||Parsley and Garlic Base||23 mL|
|1/2 tbsp||butter, unsalted||7 g|
|1/4 cup||chicken broth, low-sodium||65 mL|
|2 tsp||Dijon mustard||10 mL|
|1 1/2 tbsp||whipping cream 35%||23 mL|
|1 tsp||lemon juice, freshly squeezed|
|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.
- Prepare the mushrooms: slice them thinly lengthwise. Finely chop the shallots. Pat the pork chops dry.
- 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.
- 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.
- Meanwhile, add the butter 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 cream, 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.
- Serve on the warmed plates.
Nutrition Facts Table
per 1 serving (220g)
% Daily Value
Servings of Canada's Food Guide1 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|
ClaimsThis recipe is :
- Source of :
- Calcium, Folacin, Iron, Magnesium, Manganese, 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
|Meat and Alternatives||3|