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Pork Chops with Mustard and Mushroom Sauce Recipe
|Wine vinegar||1 1⁄2 Tablespoon|
|Ground black pepper||To Taste|
|Prepared mustard||1 Teaspoon|
|Button mushrooms||1 Can (10 oz)|
|Parsley||1 Tablespoon, finely chopped|
Calories 215 Calories from Fat 148
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 3.2 g16%
Trans Fat 0.1 g
Cholesterol 39.1 mg
Sodium 115.5 mg4.8%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.94 g3.8%
Sugars 1.2 g
Protein 14 g28.2%
Vitamin A 6.4% Vitamin C 11%
Calcium 2% Iron 5.9%
*Based on a 2000 Calorie diet
Trim the chops.
Spread the mustard mixture on both sides of the chops and leave for 1 hour.
Heat the rest of the oil in a frying pan.
Remove the chops from the marinade and, without letting them drain, fry in the hot oil for 5 minutes on each side, until browned and crisp.
Remove and keep warm.
Drain and slice the mushrooms and add to the pan with any leftover marinade and the parsley.
Stir well to mix with the sediment and heat the mushrooms.
Arrange the chops on a serving dish and spoon over the mushroom mixture.
Serve with creamed potatoes and peas.