I'll bet there are times when you are saying enough of this healthy food, let's have meat -- pork chops and gravy. Well, here it is. And you can have it, guilt free.
Diabetic Cooking, March/April 2003
4 boneless pork loin chops (6 -8 oz. each) 1/4 t. dried sage leaves 1/3 t. dried marjoram leaves 1/8 t. black pepper 1/8 t. salt Nonstick olive oil cooking spray 1/2 c. coarsely chopped onion 1 clove garlic, minced 1/2 c. sliced mushrooms 1/4 c. beef broth 2 T. nonfat sour cream 1 1/2 t. all-purpose flour 1/2 t. Dijon mustard 1 c. hot cooked noodles snipped parsley (opt.)
1. Trim fat from chops. Stir together sage, marjoram, pepper, and salt. Rub on both sides. Spray large nonstick skillet with cooking spray; heat over medium heat. Place chops in skillet. Cook 5 minutes, turning once, or until chops are just barely pink. Remove chops from skillet; keep warm.
2. Add onion and garlic to skillet; cook and stir 2 minutes. Add mushrooms and broth. Bring to a boil. Reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
3. Whisk together sour cream, flour, and mustard in medium bowl. Whisk in about 1 T. broth from skillet. Stir sour cream mixture into skillet. Cook, stirring constantly, until mixture comes to a boil. Serve over pork chops and noodles, Sprinkle with parsley, if desired.