Wild thyme pork chops

2 servings

Ingredients

Quantity Ingredient
2 Lean Center Pork Loin Chops; 3/4\" Thick
2 teaspoons Olive Oil
Salt And Pepper; To Taste
2 tablespoons All-Purpose Flour; Or Enough To Bread Chops
4 ounces Mushrooms; Sliced Thin
2 Cloves Garlic; Minced
1 cup Nonfat Beef Broth
⅓ cup White Wine; Note 1
1½ teaspoon Dried Thyme; Or 1 1/2 Tbsp Fresh Thyme, Chopped Fine
2 tablespoons Cornstarch
⅓ cup Cold Water

Directions

Note 1: Original recipe used dry red wine... we didn't have any so we used white zinfandel

Note 2: Original recipe also used 2 Tbsp tomato paste ... we chose not to use this so I have left it out of the ingredients but put it into the instructions in.

Heat 1 tsp olive oil in skillet over med-high heat. Season each chop with salt and pepper. Coat chops with flour. Brown chops on each side: remove.

Heat remaining oil. Add mushrooms and garlic: cook until mushrooms are tender, stirring often. Stir in broth, wine, thyme [and tomato paste].

Bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 5 - 6 min or until chops are just done. Remove chops; keep warm.

Combine water and cornstarch; add to mixture in skillet. Cook over med heat, stirring constantly, until sauce thickens. Serve over chops.

Serves 2

This is very, very good!!

NOTES : Cal 284.9 Total Fat 7.9g Sat Fat 1.7g Carb 18.6g Fib 1g Pro 33.8g Sod 366mg CFF 25.3%

Recipe by: Lick Your Chops!

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Oct 23, 1998, converted by MM_Buster v2.0l.

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