Mushroom Parmesan Pork Chops
Preparation: 15 min Cook: 10 min
This quick and delicious recipe pairs well with a green salad and creamy mashed potatoes. Top with Parmesan and fresh basil if desired.
You will need:
| 3 tbsp |
all-purpose flour |
45 ml |
| 1 |
clove garlic, minced |
1 |
| 1/4 cup |
grated Parmesan cheese |
50 ml |
| 2 tsp |
chopped fresh parsley |
10 ml |
| 1/4 tsp |
each salt and pepper |
1 ml |
| 4 |
pork chops (1 1/2 lb/ 750 g total) |
4 |
| 2 tbsp |
vegetable oil |
30 ml |
| 3 cups |
sliced button mushrooms |
750 ml |
| 1 |
can (370 ml) 2% evaporated milk |
1 |
Tools Required:
Large non-stick skillet
Step 1:
Set aside 1 tbsp (15 ml) of the flour. Combine remaining flour, garlic, cheese, parsley, salt and pepper in shallow dish. Dredge pork chops in mixture until coated.
Step 2:
Heat 1 tbsp (15 ml) vegetable oil in large non-stick skillet over medium heat. Brown pork chops all over. Cover and cook, turning occasionally, about 8 minutes or until cooked through. Transfer to plate; tent with foil to keep warm.
Step 3:
Heat remaining vegetable oil in skillet. Cook mushrooms 3 minutes or until softened. Stir in evaporated milk and reserved flour. Simmer, stirring, 3 minutes or until thickened. Serve sauce over pork chops.
Makes 4 servings
Nutrients per serving: about 379 Calories, 34 g Protein, 19 g Fat, 17 g Carbohydrate
Good to Know: Evaporated milk is creamier than regular milk, making it a great lower-fat substitute for cream. With less than half the fat of coffee cream, light cream and heavy cream, it also has more than double the calcium and protein!
