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Browned Pork Chops with Gravy
Source: Diabetic Cooking Magazine

Seasoned pork chops cooked in a homemade gravy of beef broth, sour cream, and Dijon mustard then served over noodles.

Prep Time: 10 minutes
Cook Time: 13 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 328.9
Total Carbs 27.1 g
Dietary Fiber 1.5 g
Sugars 2.4 g
Total Fat 9.8 g
Saturated Fat 3.1 g
Unsaturated Fat 1.5 g
Potassium 528.5 mg
Protein 30.7 g
Sodium 201.4 mg
Dietary Exchanges
, 1/2 Vegetables , 3 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  Pork, chop, top loin, raw
0 1/2 tsp  ground sage leaves
0 1/2 tsp  dried marjoram
0 1/4 tsp  black pepper
0.125 tsp  salt
1 each  extra virgin olive oil cooking spray
0 1/4 cup  fresh chopped onion
1 each  medium garlic cloves
1 cup  fresh mushroom slices
0 3/4 cup  fat free unsalted beef broth
0.3333 cup  fat free sour cream
1 tbsp  white all purpose flour
1 tsp  dijon mustard
2 cup  cooked pasta
1 each  parsley sprigs
  1. Trim fat from chops.
  2. Stir together sage, marjoram, pepper and salt. Rub on both sides of chops. Spray large nonstick skillet with cooking spray; heat over medium heat. Place chops in skillet. Cook 5 minutes, turning once, or until chops are just barely pink.
  3. Remove chops from skillet; keep warm.
  4. Add onion and garlic to skillet; cook and stir 2 minutes. Add mushrooms and broth. Bring to a boil. Reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
  5. Whisk together sour cream, flour and mustard in medium bowl. Whisk in about 3 tablespoons broth from skillet. Stir sour cream mixture into skillet. Cook, stirring constantly, until mixture comes to a boil. Serve over pork chops and noodles. Sprinkle with parsley, if desired.

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