Source: dlife

Tender pork chops topped with a silky shitake mushroom sauce.

Servings

4 whole loin pork chops , about 3/4" thick
1 cup low sodium chicken broth
2 tsp cornstarch
1 tsp olive oil
3 cup fresh mushrooms , shitake caps, sliced
1 cooking spray
0.25 tsp salt
0.25 tsp black pepper

1 Rub both sides of pork chops with salt and pepper.
2 Coat large frying pan with cooking spray. Add oil and heat over medium-high.
3 Add mushrooms and sauté for 5 minutes or until moisture has evaporated and mushrooms are tender.
4 Remove mushrooms from pan and set aside.
5 Return pan to medium high heat. Place pork chops in pan and cook 4 minutes per side until chops are golden brown.
6 Remove pork chops to serving platter. Return pan to heat.
7 Reserve 2 tablespoons of chicken broth. Add remaining chicken broth to pan. Bring to boil, stirring to dissolve bits of brown from bottom of pan.
8 Return pork chops to pan, cover and reduce to simmer for 10 to 12 minutes or until pork is no longer pink on inside.
9 Remove pork chops to serving platter.
10 In small bowl, whisk reserved chicken broth and cornstarch. Pour into pan. Bring to boil and cook 1 minute or until thickened.
11 Return mushrooms to pan. Heat for 1 minute.
12 Pour sauce over pork chops and serve.

These pork chops would taste great served on top of barley.