Recipe courtesy of the National Pork Board
Preparation facts
Total Time: 30 minutes
Yield: 6 servings
Ingredients
6 pork loin chops, cut 3/4-inch thick
1 tsp vegetable oil
1 cup chicken broth
1/2 cup fresh lemon juice
1 cup sliced leeks
1 Tbs minced fresh thyme leaves
1/2 tsp grated lemon peel
1/4 tsp salt
1- 1/2 cups baby carrots, cooked, drained
2 cups sliced fresh mushrooms
2 Tbs cornstarch
1 cup whipping cream
2 tsp capers
Directions
Brown pork chops in oil in nonstick frypan. Stir in chicken broth,
lemon juice, leeks, thyme, lemon peel and salt. Bring to a boil; reduce heat. Cover; simmer
15-20 minutes or until pork chops are tender. Place pork chops on serving platter; keep warm.
Add carrots and mushrooms to skillet; simmer 5 minutes.
Gradually stir combined cornstarch and whipping cream into pan liquid.
Cook and stir until thickened. Stir in capers. Serve sauce over pork chops.
Nutrition facts
Serving Size 1 serving
Calories 224
Calories from Fat 85 (38%)
% Daily Value*
15%Total Fat 10g
23%Saturated
Fat 4.7g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.2g
24%Cholesterol 73mg
19%Sodium 462mg
20%Potassium 711mg
4%Total
Carbohydrate 11g
6%Dietary
Fiber 1.6g
Sugars 3g
Sugar Alcohols 0g
47%Protein 23g