Pork Chops with Mushrooms & Shallots

Recipe from Gina's Skinny Taste

Serves 4

1 tsp butter
4 pork loin chops (with bone), 1 inch thick, trim all visible fat (I used boneless)
1/2 tsp salt
fresh ground pepper
1/4 cup chopped shallots
1 cup fat free chicken stock
10 oz sliced baby bella mushrooms (I used regular portabellas, sliced)
1 tbsp dijon mustard
2 tbsp chopped, fresh parsley

1. 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 cover loosely with foil.

2. 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.

Served with Cauliflower Fritters

Results: Not a hit in our house. I love mushrooms, and I love pork chops, so what could go wrong, right? I thought the mushroom sauce was very bland and the entire dish was pretty boring. I won't repeat it (but again, read the comment's on Gina's Skinny Taste. There isn't a single person who agrees with me!)