Wild Thyme Pork Chops

Categories: Low fat, Main dishes, Meats, Eat-lf mail
Yield: 2 servings

2 Lean Center Pork Loin Chops;
-3/4" Thick
2 ts Olive Oil
Salt And Pepper; To Taste
2 tb All-Purpose Flour; Or Enough
-To Bread Chops
4 oz Mushrooms; Sliced Thin
2 Cloves Garlic; Minced
1 c Nonfat Beef Broth
1/3 c White Wine; Note 1
1 1/2 ts Dried Thyme; Or 1 1/2 Tbsp
-Fresh Thyme, Chopped Fine
2 tb Cornstarch
1/3 c Cold Water

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 on Oct 23,
1998,
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