because boneless thin pork chops are a nice alternative to white meat chicken, i tried this recipe that came from food network magazine of November 2012. the mushroom gravy was made with chopped fresh mushrooms and scallions, with a bit of chicken broth and one secret ingredient. it was very tasty and complemented the pork nicely. i chose to have more of the mushrooms and only about 2 ounces of pork. served with baked onions and a few Italian green beans, this meal was delicious.
to make the pork and mushroom gravy: i use very lean thin center cut pork chops, lightly coated with flour, and brown them in one tablespoon of olive oil in an electric skillet. i removed them after about two minutes of cook time and covered with foil, placed on a sheet pan and kept them in a 325 degree oven while i continued to prepare the rest of the recipe.
to make the mushroom topping: chop 8 ounces of mushrooms. these can be a combination of cremini, white or Portobello. also, chop about 6 green onions. heat about 1 tablespoon of olive oil in the skillet and brown the mushrooms and onions, along with minced garlic, fine sea salt and pepper to taste. after about three minutes, add 1/2 tablespoon flour to them and cook it off, stirring about 3 more minutes. add 1/2 cup chicken broth and 2 tablespoons low-fat sour cream and make into a nice gravy. simmer and then add the pork chops back into the skillet to warm and finish the cooking. this should not take very long, if thin pork is used.
served with vegetables, this is a nice alternative to chicken.