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Ingredients: 2 Lean Center Pork Loin Chops 2 Teaspoon(s) Olive Oil 2 Tablespoon(s) All-Purpose Flour 4 Ounce(s) Mushrooms, Sliced Thin 2 Cloves Garlic, Minced 1 Cup(s) Nonfat Beef Broth 1/3 Cup(s) White Wine 1 1/2 Teaspoon(s) Dried Thyme 2 Tablespoon(s) Cornstarch 1/3 Cup(s) Cold Water Directions: Heat 1 tsp olive oil in skillet over med-high heat. Season each chop with salt and pepper. Coat chops with flour. Brown chops on each side: remove. Heat remaining oil. Add mushrooms and garlic: cook until mushrooms are tender, stirring often. Stir in broth, wine, thyme [and tomato paste]. Bring to boiling. Return chops to skillet. Cover tightly, cook over low heat for 5 - 6 min or until chops are just done. Remove chops, keep warm. Combine water and cornstarch, add to mixture in skillet. Cook over med heat, stirring constantly, until sauce thickens. Serve over chops. Serves 2 NOTES: Cal 284.9 Total Fat 7.9g Sat Fat 1.7g Carb 18.6g Fib 1g Pro 33.8g Sod 366mg CFF 25.3%
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