Post by chief_cook2 on Mar 11, 2003 19:22:14 GMT -6
1/8 oz dried wild mushrooms, such as morels, mixed Italian
1/2 c boiling water olive oil cooking spray
4 center-cut boneless loin pork chops, 4 oz each, fat removed
freshly ground pepper
3 oz fresh oyster or shiitake mushrooms
1/2 c canned fat-free, low-sodium chicken broth
1/4 c dry white wine
2 springs fresh thyme
In a bowl, place the dried mushrooms and cover with boiling
water. Follow package directions to dehydrate. Drain the
mushrooms. Reserve 1/4 cup of the mushroom soaking liquid.
Lightly coat a nonstick skillet with cooking spray. Remove
fat from chops, add them and cook uncovered for about 5 minutes
over medium heat. Turn the chops, season with pepper, reduce
heat, and cook for another 8 to 9 minutes. Transfer the chops to
a plate, cover, and keep warm. Recoat the same skillet with
cooking spray and add both the dried and the fresh mushrooms.
Saute for 4 to 5 minutes. Raise the heat and add the chicken
broth, wine, reserved mushroom soaking liquid, and thyme, reduce
the liquid by half. To serve, place the pork on separate plates.
Divide the mushrooms between the portions and spoon the sauce on
top. Makes 4 servings.
Nutritional information: 173 calories, 6 g fat, 26 g protein,
2 g carbohydrates, 72 mg cholesterol, 80 mg sodium, trace fiber.
1/2 c boiling water olive oil cooking spray
4 center-cut boneless loin pork chops, 4 oz each, fat removed
freshly ground pepper
3 oz fresh oyster or shiitake mushrooms
1/2 c canned fat-free, low-sodium chicken broth
1/4 c dry white wine
2 springs fresh thyme
In a bowl, place the dried mushrooms and cover with boiling
water. Follow package directions to dehydrate. Drain the
mushrooms. Reserve 1/4 cup of the mushroom soaking liquid.
Lightly coat a nonstick skillet with cooking spray. Remove
fat from chops, add them and cook uncovered for about 5 minutes
over medium heat. Turn the chops, season with pepper, reduce
heat, and cook for another 8 to 9 minutes. Transfer the chops to
a plate, cover, and keep warm. Recoat the same skillet with
cooking spray and add both the dried and the fresh mushrooms.
Saute for 4 to 5 minutes. Raise the heat and add the chicken
broth, wine, reserved mushroom soaking liquid, and thyme, reduce
the liquid by half. To serve, place the pork on separate plates.
Divide the mushrooms between the portions and spoon the sauce on
top. Makes 4 servings.
Nutritional information: 173 calories, 6 g fat, 26 g protein,
2 g carbohydrates, 72 mg cholesterol, 80 mg sodium, trace fiber.