LEMON PORK WITH MUSHROOMS
This is a favorite summer dish that you wouldn’t guess is good for you. A little squeeze of lemon gives these crispy, seasoned chops a bright boost.
—Christine Datian, Las Vegas, NV
Takes: 30 min. • Makes: 4 servings
- 1 large egg, lightly beaten
- 1 cup seasoned bread crumbs
- 8 thin boneless pork loin chops (2 oz. each)
- ¼ tsp. salt
- ⅛ tsp. pepper
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- ½ lb. sliced fresh mushrooms
- 2 garlic cloves, minced
- 2 tsp. grated lemon zest
- 1 Tbsp. lemon juice
- Lemon wedges, optional
- 1. Place the beaten egg and bread crumbs in separate shallow bowls. Sprinkle pork chops with salt and pepper; dip in egg, then coat with crumbs, pressing to adhere.
- 2. In a large skillet, heat oil over medium heat. In batches, cook pork until golden brown, 2-3 minutes per side. Remove from pan; keep warm.
- 3. Wipe pan clean. In skillet, heat butter over medium heat; saute sliced mushrooms until tender, 2-3 minutes. Stir in minced garlic, lemon zest and lemon juice; cook and stir 1 minute. Serve over pork. If desired, serve with lemon wedges.
1 serving: 331 cal., 15g fat (5g sat. fat), 109mg chol., 601mg sod., 19g carb. (2g sugars, 1g fiber), 28g pro. Diabetic exchanges: 3 lean meat, 1 ½ fat, 1 starch.
Cooking the pork chops in batches keeps them from overcrowding the pan. More space means less steam and a crispier crust.