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Pork Chops with Baby Bella Mushrooms

1 tsp soft margarine, no trans fat
4 pork loin chops (4 ounces each with bone or 1 pound total), trim all visible fat
1/4 tsp Kosher salt
fresh ground pepper
1/4 cup chopped shallots
1 cup low sodium chicken stock or broth
10 oz sliced baby bella mushrooms
1 Tbsp Dijon mustard
2 Tbsp chopped, fresh parsley
1 garlic clove crushed

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In a large frying pan heat the margarine 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, garlic and 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. Serves 4

Nutrition Info: Cals 179, Total Fat 6g, Sat Fat 1g, Chol 79mg, Sodium 334mg, Fiber 1g, Pro 30g