Source: Cooking Light
2/3 cup fat-free sour cream (I use light sour cream)
1/2 cup water
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
4 (6-ounce) bone-in center-cut pork chops, trimmed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1/2 cup chopped onion
1 (8-ounce) package presliced mushrooms
1/2 cup whiskey
Preheat oven to 300°.
Combine the first 6 ingredients in a small bowl.
Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes.* Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.
(*I skip the next part and simply cook the pork chops most of the way first, remove, make the sauce and then add the pork chops back in to finish them off.) Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.
Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce)
NUTRITION PER SERVING: CALORIES 310 (28% from fat); FAT 9.6g (sat 3g,mono 4.5g,poly 1.1g); PROTEIN 29.5g; CHOLESTEROL 71mg; CALCIUM 16mg; SODIUM 546mg; FIBER 1.3g; IRON 2mg; CARBOHYDRATE 24.3g
Cooking Light, JANUARY 2001
I talked about this recipe here: Comfort Food without the Guilt