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Serve over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. If you don't have steak seasoning - a blend of black pepper, crushed red pepper, salt, and garlic - use 1 teaspoon of cracked black pepper.
Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce)
1 teaspoon vegetable oil
3 cups sliced shiitake mushroom caps
1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
1 teaspoon dried thyme
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
CALORIES 181 (27% from fat); FAT 5.5g (sat 1.6g,mono 2.1g,poly 1.2g); IRON 1.8mg; CHOLESTEROL 78mg; CALCIUM 31mg; CARBOHYDRATE 4.2g; SODIUM 415mg; PROTEIN 27.4g; FIBER 0.9g
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.
Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.