“To me, my recipes are priceless.” ~ Colonel Sanders

Since I have now been on an almost year long quest to loose the baby weight, most of the recipes that would normally catch my eye while skimming Pinterest, magazines, cookbooks etc. have fallen to the wayside.

Those recipes being anything with the word creamy, creamier, and creamiest in the title.

Now, while perusing for new recipes, I refuse to click on them or I just keep flipping the page.

Although, last week, while flipping through the latest Cooking Light Magazine, I came across the recipe – Creamy Pork Chops and Mushrooms.

Wait a minute.

Those two things (Cooking Light and creamy) normally do not go together.

I was intrigued.

So, I gave it a whirl.

I’m very glad I did! These flavors were wonderful together and yes, I got to have a guilt free creamy dish!

Creamy Pork Chops and Mushrooms

(adapted from Cooking Light)

  • 1 cup unseasoned long-grain and wild rice blend
  • 1 tablespoon unsalted butter
  • 4 (6-ounce) bone-in center-cut loin pork chops
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon finely chopped fresh rosemary
  • 12 ounces fresh cremini mushrooms, cut into 1/2-inch-thick slices (or any mushroom blend that is not white button mushrooms)
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/4 cup apple cider vinegar
  • 1 1/2 cups chicken stock
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup chopped fresh flat-leaf parsley (I used dried because I had it)
  • 2 tablespoons reduced-fat sour cream
  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, melt butter in a large skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate.
  3. Add rosemary, mushrooms, and onion to pan; cook 8 minutes, stirring occasionally. Sprinkle mushrooms with flour; toss to coat. Stir in vinegar and chicken stock, scraping pan to loosen browned bits. Return pork chops and any accumulated juices to pan. Cover and simmer 10 minutes or until desired degree of doneness.
  4. Stir almonds, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into rice. Arrange pork chops on a serving platter. Simmer sauce, uncovered, 2 additional ­minutes. Remove from heat, and stir in sour cream. Serve pork chops with mushroom sauce and rice.

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My husband raved over this.  He said it was restaurant worthy. That always makes me smile. 🙂

-abp

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