Ingredients
4 pork loin chops (4 oz each/trimmed)
3/4 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
2-1/2 C sliced mushrooms
1 med onion, sliced/separate into rings
1 T extra virgin olive oil
2 T dry Sherry
Rinse chops with cool water, pat dry with paper towels. Combine thyme, garlic, and pepper, and salt, sprinkle mix over both sides of each pork chop. Set aside.
Coat nonstick skillet with cooking spray add mushrooms and onions.. Place skillet over medium-high heat. Cover and cook for a couple of minutes, until the vegetables start to soften.. Reduce heat to medium cook for several minutes, until vegetables are tender.. Transfer vegetables dish and set aside to keep warm.
Wipe out skillet, add olive oil, preheat over medium-high heat. Cook pork chops a couple of minutes on each side, until nicely browned.. Reduce heat to medium-low, cover, and cook for about 8 minutes, turning occasionally, until cooked through. Remove from skillet, set aside to keep warm.
Add sherry to pan juices in skillet and cook uncovered about 1 minute until reduced by half.. Put vegetables back in skillet, toss in pan juices for a minute or two, until most of the liquid has evaporated.
Place 1 pork chop on each of 4 serving plates, top with vegetables.. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 191, Carbohydrate: 4 g, Cholesterol: 58 mg, Fat: 8.3 g, Saturated Fat: 2.3 g, Fiber: 1.2 g, Protein: 23 g, Sodium: 278 mg, Calcium: 30 mg
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable, 1/2 Fat
