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Browned Pork Chops with Gravy

4 boneless pork loin chops (12 ounces) 
1/2 teaspoon dried sage leaves 
1/2 teaspoon dried marjoram leaves 
1/4 teaspoon black pepper 
1/8 teaspoon salt 
Nonstick olive oil cooking spray 
1/4 cup coarsely chopped onion 
1 clove garlic, minced 
1 cup sliced mushrooms 
3/4 cup beef broth 
1/3 cup fat-free sour cream 
1 tablespoon all-purpose flour 
1 teaspoon Dijon mustard 
2 cups hot cooked noodles 
Snipped parsley (optional) 

Trim fat from chops. Stir together sage, marjoram, pepper and salt. Rub on both sides of chops
Spray large nonstick skillet with cooking spray; heat over medium heat
Place chops in skillet. Cook 5 minutes, turning once, or until chops are just barely pink
Remove chops from skillet; keep warm
Add onion and garlic to skillet; cook and stir 2 minutes
Add mushrooms and broth. Bring to a boil
Reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender
Whisk together sour cream, flour and mustard in medium bowl
Whisk in about 3 tablespoons broth from skillet. Stir sour cream mixture into skillet
Cook, stirring constantly, until mixture comes to a boil
Serve over pork chops and noodles. Sprinkle with parsley, if desired

Food exchange per serving 1-1/2 Starch 1 Vegetable 3 Meat
Calories 315 Calories from Fat 29 % Total Fat 10 g Saturated Fat 3 g 
Cholesterol 67 mg Carbohydrate 30 g Fiber 2 g Protein 25 g Sodium 296 mg

Courtesy Diabetic Cooking

Serves 4