mushroom-smothered rosemary pork chops

Mushroom Smothered Rosemary Pork Chops - Smart Safe and PointsPlus 4

4 (1/4 pound) boneless center cut pork loin chops, trimmed

3/4 teaspoon salt

1/2 teaspoon black pepper

2 garlic cloves, minced

2 teaspoons minced fresh rosemary

2 teaspoons olive oil

1 pound cremini mushrooms, quartered

1/3 cup reduced sodium chicken brother

1 teaspoon whole grain mustard

1.  Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper; rub with 1 clove of garlic and 1 teaspoon rosemary.

2.  Heat 1 teaspoon of oil in large skillet over medium heat.  Add pork to skillet and cook until instant read thermometer inserted into side of chops registers 145F, 2-3 minutes per side.  Transfer to platter; keep warm.

3.  Add remaining 1 teaspoon oil to skillet.  Add mushrooms, remaining 1 clove of garlic, remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.  Cook, stirring occasionally, until mushrooms begin to soften, 5 minutes.  Add broth and cook until most of liquid evaporates and mushrooms are tender, about 3 minutes longer.  Remove from heat and stir in mustard.

4.  Divide pork chops among 4 plates; top evenly with mushrooms.

Per serving:  1 pork chop with 1/2 cup mushrooms)

Cal: 173

Fat: 8 (2 Sat, 0 Trans Fat)

Chol: 47

Sod: 553

Carb: 6

Fiber: 1

Protein: 20

Calc: 31

PointsPlus :  4

Cooks Note:  To make it a meal, serve with these homey chops with steamed green beans and mashed potatoes (1 pound of red skinned potatoes, cooked and mashed with salt and pepper to taste will increase the per serving PointsPlus value by 2).