I think I'm going to have a hard time getting online this week, so I'm preparing some yummy food for you.

Bon Appetit!

MAG

This was originally from a Weight Watcher’s cookbook, so the recipe has already been leaned up.  If pork isn't in your diet, try this with pounded chicken breasts or veal--just remember to adjust the cooking time! 

Serve with wild rice and a fresh green salad.

Braised Pork Chops

1 tsp. vegetable oil or cooking spray (PAM)

4 5-oz lean pork loin chops--thinly cut no more than ½ inch thick

2 cups sliced mushrooms

1 medium onion, minced

½ cup chicken broth

¼ cup dry sherry

¼ tsp. dried rosemary leaves, crumbled

¼ tsp. cracked black pepper

½ cup nonfat cream cheese, softened

¼ cup skim milk

1) In medium nonstick skillet, heat oil, and add pork chops.  Cook over medium-high heat, turning once, about 2 minutes per side or until brown on both sides. Remove pork chops from skillet; set aside.

2) In same skillet, add mushrooms and onions. Cook over medium heat, stirring frequently, about 8-10 minutes until vegetables are golden brown. Stir in broth, sherry, rosemary and pepper.  Bring to liquid to boil.  Add browned pork chops; baste with liquid in skillet.  Reduce heat to low; simmer, covered, basting occasionally with liquid in skillet, for 30 minutes or until pork chops are cooked through and very tender.

3) Meanwhile, in a small bowl, combine cream cheese and milk and beat until smooth.

4) Stir cheese mixture into pork chop mixture; cook until just heated through (do not boil). Place pork chop on plates and top each portion with an equal amount of vegetable mixture.