Although this supper is made to serve two, you can double or triple the recipe so it becomes a family meal that’s big on taste but still very healthy. If you’d rather not use vermouth, substitute unsweetened apple juice.
Website for Original Recipe Before changes below: www.eatingwell.com
- 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 1 medium shallot, minced
- 1 1/2 cups sliced mushrooms, (about 4 ounces)
- 1/2 cup dry vermouth
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
- Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
Tips & Notes Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick. Nutrition Per serving: 298 calories; 13 g fat (4 g sat, 6 g mono); 77 mg cholesterol; 4 g carbohydrates; 26 g protein; 1 g fiber; 382 mg sodium; 526 mg potassium. Nutrition Bonus: Selenium (71% daily value); Potassium (17% dv), Zinc (17% dv).