Pork Chops with Mushroom Ragu

Yield: 4 servings

Per Serving: 1 Leaner, 3 Green, 3 Condiments, 1 Healthy Fat

Total Time: 30 minutes

Prep Time: 10 minutes

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

• 1½ 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.

Nutrition Facts Per Serving: 380 calories, 12g fat, 12g carbohydrate, 53g protein