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4
veal loin chops or pork loin chops, cut 3/4 inch thick (about 1-3/4 pounds)
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Salt
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black pepper
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3/4
cup sliced fresh mushrooms
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2
tablespoons sliced green onion (1)
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1
tablespoon butter or margarine
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1
tablespoon all-purpose flour
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2
teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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1
cup half-and-half, light cream, or milk
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2
tablespoons dry white wine or 1 tablespoon water plus 2 teaspoons white wine Worcestershire sauce
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Salt and black pepper (optional)
1. Preheat broiler. Place chops on the unheated rack of a broiler pan. Sprinkle lightly with salt and pepper. Broil 3 to 4 inches from the heat until done (160 degrees F), turning meat over after half of the broiling time. For veal, allow 14 to 16 minutes for medium; for pork allow 9 to 12 minutes.
2. Meanwhile, for sauce, in a medium saucepan cook mushrooms and onion in hot butter until tender. Stir in flour and, if using, dried thyme. Add half-and-half all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in wine and, if using, fresh thyme. If desired, season sauce with salt and black pepper. Transfer chops to a serving platter. Spoon some of the sauce over the chops. Pass any remaining sauce.
3. Makes 4 servings
- Servings Per Recipe 4,
- Calories 219,
- Protein (gm) 19,
- Carbohydrate (gm) 5,
- Fat, total (gm) 13,
- Cholesterol (mg) 97,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 389,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 267,
- Potassium (mg) 393,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Vegetables () 1,
- Very Lean Meat () 3,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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