Sherried Mushroom Pork Chops

Butter flavored cooking oil spray
1 clove garlic, pressed
6 lean center cut pork loin chops (may be boneless or bone in)
Salt and pepper to taste
1 - 8 ounce can sliced mushrooms, drained (I use fresh)
1 cup dry sherry
1 - 10.5 ounce can fat-free beef broth
2 tablespoons cornstarch
2 tablespoons water

Preheat the oven to 350 degrees F (175 degrees C).
Spray a large nonstick skillet with cooking oil spray and heat over medium heat. Add garlic, and saut� until fragrant. Season pork chops with salt and pepper, then cook them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking dish.

Pour the mushrooms into the skillet with the pork garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking dish. Cover with a lid, or aluminum foil.

Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve.

Per Serving: 197 Calories; 5g Fat (30.2% calories from fat); 2g Saturated Fat; 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 306mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable.
Low Fat Recipes Furnished by LowFatLifestyle.com� - Copyright 2006

I know you'd rather not grill, but these are absolutely FABULOUS! I make them whenever I can find thick pork chops!

Stuffed Pork Chops
From Food Network-the Neely�s

1/2 cup kosher salt
3 tablespoons sugar
1 tablespoons light brown sugar
2 quarts water
4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone
2 slices bacon, chopped
2 stalks celery, minced
1 small onion, minced
2 cloves garlic, minced
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped sage leaves
2 tablespoons freshly chopped parsley leaves
2 1/2 cups crumbled cornbread
1/4 cup dried cranberries
1/2 cup chicken broth
Salt and freshly ground black pepper

Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.

In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.

Preheat grill to medium-high heat.
Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

Linda

We had these last night with a saute of sliced apple, onions, garlic and spinach and roasted butternut squash from the garden.

seagrass

Blue cheese stuffed pork chops:
6 pork chops, 1 1/2 inches thick with pocket cut
3 T butter
1 T fine minced onion
1/2 c crumbled Maytag blue cheese
1/4 c. finely chopped mushrooms
3/4 c. fine, dry bread crumbs (not moist, fresh bread)

Melt butter in skillet, add onion and mushrooms and cook for 5 minutes. Remove from heat and stir in blue cheese, bread crumbs . Stuff chops and secure pockets with a toothpick. Bake at 325 for about 45 minutes to an hour and serve.