pork chops with mushroom gravy

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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.

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served with vegetables, this is a nice alternative to chicken.

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