I took a long break from writing about my cooking experiences only to be inspired to once again return to the keyboard. Tonight’s dinner was spectacular in both its taste and simplicity. We had purchased a large pork loin roast and had it cut into a smaller roast and about a dozen chops. Tonight, we thawed out a few chops and created a wonderful dish with bella mushrooms and some fresh parsley. My AeroGarden is starting to really produce a nice yield of fresh herbs that I have to harvest a couple times a week. I’ll have to really step up my game to use them and not let them go to waste. We paired the chops with Bourbon Carrots with Dill — another new family favorite.
PORK CHOPS WITH MUSHROOMS AND SHALLOTS (Serves 4)
- 1 T butter
- 4 pork loin chops (bone-in), trimmed or 1 lb (boneless)
- 1/2 t salt
- fresh ground pepper
- 1/4 cup chopped shallots
- 1 cup fat free chicken stock
- 10 oz. sliced baby bella mushrooms
- 1 T Dijon mustard
- 2 t 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.
~ SkinnyTaste.com ~