Braised Pork Chops

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Category : Meat

Recipe : Braised Pork Chops

Makes 4 servings

Today's pork is very lean compared to the pork of a few years ago; for tender, juicy
results, braise it over low heat. For a wonderful meal for family or guests, serve this
aromatic dish with wild rice or oven-roasted sweet potatoes.

1 teaspoon vegetable oil
Four 5-ounce lean pork loin chops
2 cups sliced mushrooms
1 medium onion, minced
1/2 cup low-sodium chicken broth
2 fluid ounces (1/4 cup) dry sherry
1/4 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon freshly ground black pepper
1/2 cup nonfat cream cheese, softened
1/4 cup skim milk

In medium nonstick skillet, heat oil; add pork chops. Cook over medium-high
heat, turning once, 2 minutes, until browned on both sides. Remove pork chops
from skillet; set aside.
In same skillet, combine mushrooms and onion; cook over medium heat, stirring
frequently, 8-10 minutes, until vegetables are golden brown. Stir in broth,
sherry, rosemary and pepper; bring liquid to a boil. Add browned pork chops;
baste with some of the liquid in skillet. Reduce heat to low; simmer, covered,
basting occasionally with liquid in skillet, 30 minutes, until pork chops are
cooked through and very tender.
Meanwhile, in small bowl, combine cheese and milk; with electric mixer, beat
until smooth.*
Stir cheese mixture into pork chop mixture; cook until just heated through (do
not boil). Place 1 pork chop on each of 4 plates; top each portion with an equal
amount of the vegetable mixture.

SERVING (1 PORK CHOP WITH 1/2 CUP VEGETABLE MIXTURE) PROVIDES:
1/4 Fat, 1 1/4 Vegetables, 3 Proteins, 50 Optional Calories.

PER SERVING: 239 Calories, 7 g Total Fat, 2 g Saturated Fat, 75 mg Cholesterol,
236 mg Sodium, 7 g Total Carbohydrate, 1 g Dietary Fiber, 31 g Protein, 133 mg
Calcium

* If desired, cheese mixture may be prepared in blender or food processor; puree
until smooth.