2 tbsp olive oil
4 bone-in pork loin chops
Kosher salt, to taste
Ground black pepper, to taste
1/2 cup chicken stock
10-oz quartered baby bella mushrooms
2 tbsp thyme, to garnish
In a large skillet, heat oil over medium heat. Season pork with salt and pepper. Sauté for 7 minutes. Turn and cook until pork chops are browned and done to medium, about 7 to 8 minutes or until pork registers 160-degrees in centers. Remove pork from the pan and keep warm.
Add the stock to the same pan deglaze. Add mushrooms and season with fresh pepper; cook about 3 to 5 minutes or until browned and tender.
Place pork chops on a serving platter and add the mushrooms around the pork. Garnish with the thyme.
Yield: 4 servings
Per serving: 280 calories, 32g protein, 15g fat (4g sat), 5g carbs, 240mg sodium
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