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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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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.

Rating:
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 9.8 Fat, 0.3 Vegetables, 3.2 Meat, 1.4 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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Servings

Ingredients

4.0
4 each Pork, chop, top loin, raw 0.5
0 1/2 tsp ground sage leaves 0.5
0 1/2 tsp dried marjoram 0.25
0 1/4 tsp black pepper 0.125
0.125 tsp salt 1.0
1 each extra virgin olive oil cooking spray 0.25
0 1/4 cup fresh chopped onion 1.0
1 each medium garlic cloves 1.0
1 cup fresh mushroom slices 0.75
0 3/4 cup fat free unsalted beef broth 0.3333
0.3333 cup fat free sour cream 1.0
1 tbsp white all purpose flour 1.0
1 tsp dijon mustard 2.0
2 cup cooked pasta 1.0
1 each parsley sprigs

Directions

Trim fat from chops.
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.
Remove chops from skillet; keep warm.
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.
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.