4 boneless pork loin chops (12 oz.)
1/2 tsp. dried sage leaves
1/2 tsp. dried marjoram leaves
1/4 tsp. ground black pepper
1/8 tsp. salt
Nonstick olive oil cooking spray
1/4 cup coarsely chopped onion
1 clove garlic, minced
1 cup sliced mushrooms
3/4 cup beef broth
1/3 cup fat-free sour cream
1 Tbsp. all-purpose flour
1 tsp. Dijon mustard
2 cups hot cooked noodles
Chopped parsley (optional)
Trim fat from chops. Stir together sage, marjoram, pepper and salt. Rub on both sides of chops. Spray large nonstick skillet with cooking spray; heat over medium heat. Place chops in skillet. Cook 5 minutes, turning once, or until chops are just barely pink. Remove chops from skillet; keep warm. Add onion and garlic to skillet; cook and stir 2 minutes. Add mushrooms and broth. Bring to a boil. Reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender. Whisk together sour cream, flour and mustard in medium bowl. Whisk in about 3 tablespoons broth from skillet. Stir sour cream mixture into skillet. Cook, stirring constantly, until mixture comes to a boil. Serve over pork chops and noodles. Sprinkle with parsley, if desired.
Serves: 4.
Nutrition Information: Calories 315, Calories from Fat 29%, Total Fat 10 g,
Saturated Fat 3 g, Cholesterol 67 mg, Carbohydrate 30 g, Fiber 2 g, Protein 25 g, Sodium 296 mg. Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 3 Meat.
