Recipe - Wild Thyme Pork Chops

2 Lean Center Pork Loin Chops;
3/4" Thick
2 teaspoon Olive Oil
Salt And Pepper; To Taste
2 tablespoon AllPurpose Flour; Or Enough
To Bread Chops
4 ounce Mushrooms; Sliced Thin
2 Cloves Garlic; Minced
1 cup Nonfat Beef Broth
1/3 cup White Wine; Note 1
1 One half teaspoon Dried Thyme; Or 1 One half Tbsp
Fresh Thyme, Chopped Fine
2 tablespoon Cornstarch
1/3 cup Cold Water

Note 1: Original recipe used dry red wine... we didn't have any so we used
white zinfandel

Note 2: Original recipe also used 2 Tbsp tomato paste ... we chose not to
use this so I have left it out of the ingredients but put it into the
instructions in.

Heat 1 tsp olive oil in skillet over medhigh heat. Season each chop with
salt and pepper. Coat chops with flour. Brown chops on each side: remove.
Heat remaining oil. Add mushrooms and garlic: cook until mushrooms are
tender, stirring often. Stir in broth, wine, thyme [and tomato paste].
Bring to boiling. Return chops to skillet. Cover tightly; cook over low
heat for 5 6 min or until chops are just done. Remove chops; keep warm.
Combine water and cornstarch; add to mixture in skillet. Cook over med
heat, stirring constantly, until sauce thickens. Serve over chops.

Serves 2

This is very, very good!!

NOTES : Cal 284.9 Total Fat 7.9g Sat Fat 1.7g Carb 18.6g Fib 1g Pro 33.8g
Sod 366mg CFF 25.3%

Recipe by: Lick Your Chops!

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Oct 23,
1998, converted by MM_Buster v2.0l.