Lite Mushroom-Stuffed Pork Chops |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Recipe found . Ingredients:
1 tablespoon green onion, chopped |
4 medium fresh mushrooms |
1 fluid ounce fat-free low-sodium chicken broth |
1/4 teaspoon dried oregano |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
4 ounces raw boneless sirloin pork chops |
1 sweet potato, raw |
1 cup frozen chopped broccoli |
1 whole wheat roll |
1 teaspoon trans-fat free canola margarine |
1 cup fresh raspberries or 1 cup frozen raspberries |
4 ounces nonfat yogurt, favorite flavor |
1 tablespoon slivered almonds |
Directions:
1. Wash green onions and mushrooms; thinly slice green onions and chop mushrooms.
2. Heat 1/2 ounce (1 tablespoon) of the chicken stock in medium skillet over medium heat.
3. Add green onions and cook for one minute; stir in mushrooms, oregano, salt and pepper.
4. Cook and stir for an additional 2 to 3 minutes or until mushrooms are tender.
5. Remove from heat. Make a pocket in pork chop by cutting from fat side almost to, but not through, the opposite side.
6. Spoon stuffing into pocket in chop. Secure with wooden toothpick if necessary.
7. Grill pork chop on the rack of grill over medium coals (uncovered) for 12 to 15 minutes or until done and juices run clear, turning once.
8. Alternatively, pork chop may be broiled in oven, if desired. Remove toothpick before serving.
9. While pork chop is cooking, prepare sweet potato and broccoli.
10. Pierce sweet potato half several times with a fork and wrap in a paper towel; microwave on high 2 to 3 minutes, or until tender.
11. For broccoli, steam in microwave or on stove top in remaining 1/2 ounce (1 tablespoon) of chicken stock and 1 tablespoon of water until crisp-tender.
12. Serve pork chop, sweet potato, and broccoli with a whole wheat roll and margarine.
13. Enjoy fresh (washed) or frozen (thawed) raspberries topped with yogurt and almonds for dessert.
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