Thursday, September 9, 2010

Herbed Pork with Sauteed Wild Mushrooms

Serve over brown rice to soak up the mushroom sauce, or with instant polenta and Parmesan cheese. If you don't have steak seasoning - a blend of black pepper, crushed red pepper, salt, and garlic - use 1 teaspoon of cracked black pepper.

Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce)

Ingredients

  • 1 teaspoon vegetable oil
  • Cooking spray
  • 3 cups sliced shiitake mushroom caps
  • 1 1/2 teaspoons steak seasoning (such as McCormick Grill Mates)
  • 1 teaspoon dried thyme
  • 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
  • 1 cup fat-free, less-sodium chicken broth
  • 2 teaspoons cornstarch

Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms; sauté 3 minutes or until tender. Remove mushrooms from pan.

Rub steak seasoning and thyme over pork. Add pork to pan; cook 3 minutes on each side or until done. Combine broth and cornstarch, stirring with a whisk. Add mushrooms and broth mixture to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Kitchen Notes

If you don't have steak seasoning - a blend of black pepper, crushed red pepper, salt, and garlic - use 1 teaspoon of cracked black pepper.

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