Pork Chops With Orange & Mushroom Sauce
|Boneless loin pork chops||1 Pound (About 3/4 Inch Thick)|
|Small mushrooms||1⁄2 Pound, halved|
|Orange juice||1 Cup (16 tbs)|
|Grated orange peel||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
Rich-tasting but not rich in calories, the sauce for this pork chop dish has a tangy yogurt base, enlivened by the fresh flavor of orange juice.
For an easy meal, bake yams in their jackets to serve alongside.
Trim and discard fat from chops.
In a wide nonstick frying pan, cook chops in their own drippings over medium-high heat, turning once, until browned (2 to 3 minutes total).
Spoon off and discard any drippings.
Melt butter in pan.
Add mushrooms and cook, stirring often, until mushrooms begin to brown (about 3 minutes).
Stir in orange juice and orange peel.
Return chops to pan and sprinkle with salt and pepper.
Reduce heat, cover, and simmer until chops are tender when pierced (35 to 40 minutes).
With a slotted spoon, lift out chops and mushrooms, reserving liquid, and arrange on a warm serving platter; keep warm.
Blend cornstarch and yogurt; add to liquid in pan.
Cook over high heat, stirring, until sauce boils and thickens (about 5 minutes).
Pour over chops and mushrooms; sprinkle with parsley.