Braised Pork Chops N Pasta
4 ounces dry pasta noodles
1/4 cup flour
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pound boneless pork loin chops (4)
2 tablespoons oil
1 can (15 oz) reduced sodium chicken broth
3 cups coarsely chopped fresh mushrooms
1-2 tablespoons cornstarch
2/3 cup non-fat sour cream
Fresh snipped parsley, optional garnish
Braising – method of tenderizing meat by first browning meat in small amount of fat; then cooking slowly in small amount of liquid, adding liquid as needed to prevent burning dry.
Cook pasta according to package directions. Drain and rinse with hot water. Keep warm while cooking meat as directed below.
Combine flour, garlic salt and black pepper in gallon plastic bag. Trim excess fat from chops; place chops in plastic bag with flour. Close bag tightly and gently shake to coat chops with flour and seasoning.
Heat oil in an electric fry pan or large skillet which has a tight fitting lid; add coated chops and brown on both sides. Add chopped mushrooms and 1/4-1/3 cup chicken broth, bring to a boil, reduce heat to simmer, cover tightly and braise until tender. Add additional broth as needed (1-2 tablespoons at a time) to keep meat from scorching or burning. Turn chops once or twice during cooking process.
Remove chops from cooking pan and place on bed of cooked, drained pasta. Add 1 cup broth to cooking pan, bring to a boil, stir to de-glaze pan (or dissolve caramelized juices stuck to the bottom of the pan). In a small bowl, stir cornstarch into 1/3 cup chicken broth or water. Add cornstarch to juices in pan. Whisk until smooth, bring to a boil, reduce heat and cook 1 minute. Remove from heat and pour over chops and noodles. Sprinkle snipped fresh parsley on top for garnish. Complete with a dollop of sour cream, colorful vegetables, whole wheat roll and small bowl of chunky applesauce.
For nutrition analysis go to www.dairycouncilutnv.org or click on link below.