The original recipe came from the Favorite Brand Name Low Carb Recipes cookbook. I made a few changes to it and both Mike and I loved this recipe. Mike of course didn’t eat the mushrooms.
Pork Chops With Sherry Mushroom Sauce
- 6 boneless pork chops
- 2 Tablespoons olive oil
- 8 ounces sliced mushrooms
- 1 clove garlic, minced
- 1 Tablespoon butter
- 1 Tablespoon cornstarch
- 1 teaspoon dried parsley or 1 Tablespoon fresh
- 1/2 teaspoon dried thyme leaves, crushed
- dash black pepper
- 1/3 cup water
- 2 Tablespoons dry sherry
- 1/2 teaspoon beef bouillon granules
Preheat oven to 375 degrees. In an oven proof frying pan heat olive oil and add pork chops. Cook, turning until both sides are lightly browned. Add lid to pan and place in oven for 35 minutes or until pork chops are tender.
While the pork chops are baking do the following. In a medium size pot add mushrooms, garlic, butter and cook until mushrooms are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon granules. Coo and stir until sauce boils and thickens. Cook and stir 2 minutes more. Serve pork chops with sauce. Makes 6 servings.
Nutritional information: 179 calories, Carbohydrates- 4 grams.