- In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat 1 minute or until hot. Add chops; cook 3 to 4 minutes per side or until lightly browned. Remove from pan; cover and set aside.
- Add remaining 1 teaspoon oil to skillet. Add mushrooms, shallot, Worcestershire, garlic, thyme and pepper. Cook 5 to 8 minutes or until mushrooms are softened. Stir in broth.
- In a small bowl combine cornstarch with 1 tablespoon water. Stir into skillet; cook 3 to 5 minutes or until thickened. Stir in sour cream.
- Return chops to skillet; cook 1 to 2 minutes or until heated through. Place chops on a serving platter; spoon mushrooms and gravy on chops, and serve.
View all nutritional information
Calories 190, Calories Fat 90, Total Fat 10g, Saturated Fat 3g, Cholesterol 45mg, Sodium 200mg, Carbohydrate 8g, Protein 17g
|Calories (fat) extra||47|
|Total Fat (extra)||15|
|Saturated Fat (extra)||15|
|Vitamin A (extra)||2|
|Vitamin C (extra)||4|