For my smoky chops, I add tarragon to give a lovely hint of herbal flavor.
—JULIE DANLER BEL AIRE, KS
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 pound sliced fresh mushrooms
4 green onions, chopped
1/4 cup Dijon mustard
1 to 1 1/2 teaspoons chipotle or other hot pepper sauce
1 tablespoon red wine, optional
1 tablespoon minced fresh tarragon
1. Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan.
2. In same skillet, heat remaining oil over medium-high heat. Add the mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°.
3. Meanwhile, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake about 2 minutes longer. Sprinkle with tarragon.
Per 1 pork chop with 1/3 cup mushroom mixture: 334 cal., 17g fat (5g sat. fat), 82mg chol., 417mg sod., 8g carb. (3g sugars, 2g fiber), 37g pro.
Diabetic Exchanges: 5 lean meat, 1 1/2 fat, 1 vegetable.