Sautéed Pork Loin Chops with Burgundy Mushrooms
- 2 Tbsp canola oil 30 mL
- 1 lb fresh mushrooms, sliced 500 g
- 1/4 tsp salt 1 mL
- 1/4 tsp ground black pepper 1 mL
- 2 cloves garlic, minced
- 1/2 cup pinot noir 125 mL
- 1/2 tsp chopped fresh thyme leaves 2 mL
- 1/2 tsp paprika 2 mL
- 1/4 tsp salt 1 mL
- 1/2 tsp ground black pepper 2 mL
- 4 boneless pork loin chops (4 oz/125 g each)
- 1 Tbsp canola oil 15 mL
- For mushrooms: In large sauté pan, heat oil over high heat. Add mushrooms, salt and pepper and cook until brown, about 6 to 8 minutes. Stir in garlic and cook 1 minute more. Add wine and cook until completely absorbed, about 3 to 5 minutes. Hold warm.
- For pork:
- 1. In small bowl, stir together thyme, paprika, salt and pepper. Set aside. Trim pork chops of any excess fat. Rub both sides of each chop with spice mixture.
- 2. In large nonstick sauté pan, heat oil over medium-high heat. Cook pork chops until nicely browned on outside and still slightly pink inside, about 3 minutes per side.
- Serve each chop topped with about 1/2 cup (125 mL) sautéed mushrooms.
1 pork chop, 1/2 cup (125 mL) cooked mushrooms.
|Total Fat||32 g|
|Saturated Fat||6 g|
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