I made the below pork chop recipe for Brady over Labor Day weekend and it was a huge hit. Brady's a big fan of pork chops but I never seem to think of making them. When I've made pork chops in the past, I've been afraid that I was going to overcook the pork but the below cooking method helps keep them from drying out. Plus, you can set the cooked pork chops aside, tented with a little foil, while you prepare the sauce and that allows the juices to settle in the meat, making them extra flavorful. I served the pork chops with roasted vegetables which made for a perfect simple and healthy dinner.
Pork Chops with Mushrooms and Shallots
** adapted from Skinny Taste.com
Prep/Cook Time: 25 minutes
1 tsp butter
2 pork line chops (with bone), 1 inch thick, trim all fat
1/2 tsp salt
fresh ground pepper
3 shallots, thinly sliced
1 c. fat free chicken broth
10 oz. sliced baby bella mushrooms
1 T. dijon mustard
2 T. chopped parsley
Preheat oven to 375.
In a large skillet, heat the butter over medium heat. Season pork with salt and pepper and add the pork to the skillet. Saute for 5 minutes, turn and cook for an additional 5 minutes. Put the skillet in the oven and cook the pork for an addition 5 minutes or until done. Remove cooked pork chops from the skillet; set aside and keep warm.
Add shallots to the skillet and cook until soft, about 3 minutes. Add the stock to deglaze the pan and stir in the mustard, 1 T. parsley, and mushrooms. Season the sauce with salt and pepper and cook about 3 minutes. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.