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This is one of my favorites.

Pork Chops with Pan Gravy
Source: Weight Watchers Magazine Jan/Feb2004

Serving:4 (1 chop with 2/3 cup gravy)

Comments, quick and easy: Good Cpmfort Food
WW comments: "this works well with lamb chops & even chicken breasts or turkey cutlets. The best part is having plenty of vegetable-and flavor rich gravy to sauce up noodles, potatoes or whatever you choose as a side dish."
We avoided using reduced sodium beef broth in this recipe because we as yet have not found a brand that doesn't taste tinny. If you are watching your sodiem use reduced sodium chicken broth instead.

2 tsp. olive or canola oil
4 (4 ounce) boneless pork chops well trimmed, about 1 inch thick
1 (8 ounce) package sliced mushrooms
1 small onion finely chopped
1 (15 ounce) can beef broth
2/3 cup water
1 Tablespoon Dijon mustard
1/2 tsp. Poultry Seasoning
1/3 cup fat free milk
2 Tablespoons all purpose flour
1/2 tsp. freshly ground black pepper

Heat the oil in a large nonstick skillet over med-high heat: add the chops & cook, turning once, until well browned, about 4 minutes per side. Transfer to a plate & keep warm.

Return the skillet to the heat & add mushrooms and onion; cook stirring until tender for about 8 minutes. Stir in the broth, mustard and poultry seasoning. Bring to a boil. Return the chops and any juices to the pan and cook, turning occasionally and stirring the sauce for about another 6 minutes.

Whisk together the milk and flour in a small bowl. Stir into the sauce and cook stirring constantly, until the sauce thickens and coats the chops; about 3 minutes. Sprinke with the pepper and serve at once.

Per serving: 254 calories, 12 g. fat, 1 g. fiber
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