BONELESS PORK CHOP CALORIES RECIPES

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BONELESS PORK CHOPS WITH MUSHROOMS & THYME RECIPE | EATINGWELL



Boneless Pork Chops with Mushrooms & Thyme Recipe | EatingWell image

Although this supper is made to serve two, you can double or triple the recipe so it becomes a family meal that's big on taste but still very healthy. If you'd rather not use vermouth, substitute unsweetened apple juice.

Provided by EatingWell Test Kitchen

Categories     Healthy Pork Chop Recipes

Total Time 25 minutes

Number Of Ingredients 9

2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms, (about 4 ounces)
½ cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

Steps:

  • Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
  • Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Nutrition Facts : Calories 297.9 calories, CarbohydrateContent 4.2 g, CholesterolContent 77.2 mg, FatContent 12.7 g, FiberContent 0.8 g, ProteinContent 25.6 g, SaturatedFatContent 3.6 g, SodiumContent 381.9 mg, SugarContent 1.4 g

3-INGREDIENT PAN-SIMMERED ITALIAN BONELESS PORK CHOPS ...



3-Ingredient Pan-Simmered Italian Boneless Pork Chops ... image

You will NOT believe how good these pork chops are, after seeing how EASY they are to make. These are so simple, yet worthy of serving to company. I get rave reviews every time I serve them and I'm always asked for the recipe, yet almost embarrased to give it! The trick is to cook slowly with enough heat, but not so much that the chops are boiling to get tough and dry. And the cooking time is very flexible...you can simmer these for up to 6 hours if you'd like. (By the way, I consider the salt and pepper "freebies" in the ingredient count!)

Total Time 3 hours 5 minutes

Prep Time 5 minutes

Cook Time 3 hours

Yield 4-6 serving(s)

Number Of Ingredients 4

4 -6 boneless center cut loin pork chops (1/2-3/4-inch thick)
1 (14 1/2 ounce) can del monte stewed tomatoes, Italian Recipe (with basil, garlic and oregano)
1 tablespoon olive oil
salt and pepper

Steps:

  • Heat oil over medium-high heat in large frying pan that has a lid.
  • Season pork chops with salt and pepper.
  • Sear chops in pan till lightly browned, about 1-2 minutes per side.
  • REMOVE frying pan from burner (so you don't burn yourself on next step).
  • Slowly pour can of stewed tomatoes over chops. Distribute tomatoes so some are under chops and the balance is evenly covering the tops of the pork chops.
  • Cover pan and return to burner. Reduce heat to low and simmer (do not boil) for 2-3 hours, or until chops are fork tender. You can leave the chops on low for even longer, if you prefer - adjust to your schedule.
  • Uncover and let simmer for another hour (or longer) until some of the water in the pan evaporates.
  • Serve with side of mashed potatoes (the pan juice goes well with them!) or over pasta of your choice with some parmesan cheese.

Nutrition Facts : Calories 397, FatContent 21.6, SaturatedFatContent 6.5, CholesterolContent 137.3, SodiumContent 354.7, CarbohydrateContent 6.9, FiberContent 1.1, SugarContent 3.9, ProteinContent 42.2

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