Pork Chops with Mushrooms and Shallots

I made this for dinner tonight served with roasted cauliflower (post next) and roasted asparagus, and I have to say it was one of the best dinners we have had in a while. This was so so so good! Chris loved it! I loved it! Heck, our vegetarian daughter even gave the chops a bite. Wahoo! The key is not overcooking the chops, so they do not dry out. But, oh man, these are definately worth making. And, did I mention they are healthy? That is right, good for the body and soul. I love it when tasty food is good for me.

Gina's Weight Watcher Recipes
Servings: 4 servings • Serving Size: 1 chop • Old Points: 4 pts • Points+: 5 pts
Calories: 179.9 • Fat: 9.5 g • Protein: 18.5 g • Carb: 4.3 g • Fiber: 0.9 g
Adapted from Food and Wines
1 tsp butter (I used Extra Virgin Olive Oil)
4 pork loin chops (with bone), 1 inch thick, trim all visible fat
1/2 tsp salt
fresh ground pepper
1/4 cup chopped shallots (I couldn't find shallots, so I substituted red onion and it was fine)
1 cup fat free chicken stock
10 oz sliced baby bella mushrooms
1 tbsp dijon mustard
2 tbsp chopped, fresh parsley

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.

Note: Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.