Pork Chops with Mushroom Ragu
This NEW recipe makes 4 complete Lean & Greenâ„¢ meals (1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments per serving).
Ingredients:
2 lbs. boneless pork chops
½ tsp garlic powder
¼ tsp salt
½ tsp black pepper
2 tsp olive oil
2 tbsp reduced fat margarine, divided
3 cups mixed mushrooms such as cremini, shiitake, and oyster, roughly chopped
1 clove garlic, thinly sliced
½ tbsp fresh thyme leaves
1 tbsp tomato paste
1 ½ cup low-sodium chicken broth, divided
2 tbsp low-fat sour cream
2 tbsp chives or rosemary, chopped
3 cups cauliflower florets
Directions:
1. Season the pork chops with garlic powder, salt and ¼ teaspoon pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the pork and cook until browned and cooked through, 2 to 3 minutes per side, browning in batches if needed. Remove to a plate and set aside.
3. Add 1 tablespoon of the margarine to the skillet and stir until melted. Add the mushrooms, garlic and thyme. Cook until golden brown and mushroom liquid has evaporated, 5 to 6 minutes. Stir in the tomato paste and cook for 1 minute more.
4. Pour in 1 cup of broth and stir to deglaze the pan, scraping up the browned bits. Stir in the sour cream, bring to a simmer, and cook until the gravy thickens, about 1 minute more. Return the pork to the pan, coat with the sauce, remove from heat and keep warm.
5. In a saucepan, heat the remaining ½ cup broth over medium high heat. Add the cauliflower florets, reduce the heat to medium low and simmer for 8 to 10 minutes until tender. Remove the saucepan from heat.
6. Puree cauliflower with a potato masher or immersion blender to desired consistency. Season with chives, remaining 1 tablespoon margarine and the remaining ¼ teaspoon of black pepper. Keep warm.
7. To serve, spoon ½ cup mashed cauliflower onto a plate. Place pork chops on top and spoon over mushroom ragu.