- Serves: 4
- Ingredient Notes: Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 290cal
- 16g fat (6g sat)
- 60mg chol
- 250mg sodium
- 11g carb
- 1g fiber
- 4g sugars
- 22g protein
Ingredients
- 4 boneless pork loin chops
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 pound mushrooms, trimmed and sliced
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 1/4 cup dry white wine
- 1 tablespoon flour
- 1 1/2 cups chicken stock
- 1/3 cup plain Greek yogurt
Directions
Season pork with salt and pepper. Heat butter and oil in a large skillet over medium-high heat. Cook pork until browned, about 3 minutes per side; transfer to a plate.
Add mushrooms, onions and celery to the pan. Cook until mushrooms are tender, 7 to 10 minutes. Add garlic and thyme; cook about 1 minute. Pour in wine and cook until the liquid has evaporated, about 3 minutes. Stir in flour and cook, stirring constantly, for 1 minute. Whisk in stock and bring to a boil. Return pork and any accumulated juices to the skillet. Reduce heat to medium-low, cover and simmer until pork is cooked through, 5 to 10 minutes.
Transfer pork to a clean platter. Slowly stir yogurt into simmering sauce and season to taste. Pour sauce over pork and serve.
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