Lemon Pork with Mush­rooms

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - FAST CASUAL - —Chris­tine Da­tian, Las Ve­gas, NV

This is my fam­ily’s go-to healthy dish. You wouldn’t guess it’s good for you.

1 large egg, lightly beaten

1 cup sea­soned bread crumbs

8 bone­less thin pork loin chops (2 oz. each)

¹₄ tsp. salt

¹₈ tsp. pep­per

1 Tbsp. olive oil

1 Tbsp. but­ter

¹₂ lb. sliced fresh mush­rooms

2 gar­lic cloves, minced

2 tsp. grated lemon peel

1 Tbsp. lemon juice

Lemon wedges, op­tional

1. Place egg and bread crumbs in sep­a­rate shal­low bowls. Sprin­kle pork chops with salt and pep­per; dip in egg, then coat with bread crumbs, press­ing to ad­here.

2. In a large skil­let, heat oil over medium heat. In batches, cook pork un­til golden brown, 2-3 min­utes per side. Re­move from pan; keep warm.

3. Wipe pan clean. In same skil­let, heat but­ter over medium heat; saute mush­rooms un­til ten­der, 2-3 min­utes. Stir in gar­lic, lemon peel and lemon juice; cook and stir 1 minute. Serve over pork chops. If de­sired, serve with lemon wedges.

PER SERV­ING 331 cal., 15g fat (5g sat. fat), 109mg chol., 601mg sod., 19g carb. (2g sug­ars, 1g fiber), 28g pro.

Di­a­betic ex­changes: 3 lean meat,

11/2 fat, 1 starch.

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