Monday, October 22, 2012

Pork Chop w/ Mushroom Gravy

Why haven't there been more recipes? Well, recently, the kids have been crawling out of their cribs. Hence, less time for Mama to blog, browse recipes, and well, nap... ha ha!

Tonight is a funny little story. Yesterday was the first night for big kid beds, crib sides were taken down . It was 11pm before Cooper said they stayed in bed. Tonight he & I both took a crib & laid "guard" in front to keep them in. I left about 15 min ago after Gracie was asleep & Josey was convinced to lay down. As I was tucking him in, I hear a soft snore from Cooper... hee hee!

So, this is what I made last night. Saturday at a vendor event, I browsed the Food Network magazine since it was a bit slow w/ customers. The gravy was so yummy!  I love this magazine. I love pork chops too! :D

Pork or chicken scallopini (technical term) - is just a light flour breading on your meat & fried. Yummy just by itself....

Pork Chops w/ Mushroom Gravy
4 pork chops, bone in 1/2" thick, fat trimmed
Kosher salt & fresh ground pepper (nope, neither were in my pantry)
2 TB flour
1 1/2 TB extra virgin olive oil
12 oz cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 bunch scallions, whites sliced, greens cut into 2" pieces
1/2c low sodium chicken broth
2 TB low fat sour cream
1/4 c chopped fresh parsley

Season the pork chops w/ s&p. Sprinkle all over with 1 1/2TB flour. heat 1/2 TB oil in large non stick skillet over medium high heat. Working in 2 batches, add the chops & cook til golden & just cooked thru, about 3-4 min each side. Adding 1/2TB oil to the skillet between batches. Transfer the chops to a plate & keep warm.

Heat the remaining 1/2 TB oil in the same skillet; add the mushrooms, garlic, scallion whites & a pinch of salt & cook, without stirring, (whoops, forgot that step, I stirred) until the mushrooms begin to brown, about 3 min. Sprinkle in the remaining 1/2TB flour & cook, stirring occassionally, til the mushrooms are soft, about 3 more minutes. Stir in the chicken broth & sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.

Divide the pork chops among plates. Drizzle any juices from the pork, stir into the gravy; stir in the scallion greens & parsley. Season w/ salt & pepper; spoon over the pork.

Per serving: Calories 362, fat 21g, Chol 97mg, Sodium 361 mg, Carb 9g, Fiber 1 g, Protein 31g.

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