Healthy Meal: Pork Chops with Mushrooms and Asparagus

I started out by adapting a Food Network recipe for Pork Chops with Wild Mushrooms, but honestly, I made so many changes that the recipe really isn’t the same. And so I present to you my own quick and easy version.


Recipe notes for the asparagus:
Preheat your oven to 450. Trim the asparagus (I had about 12 stalks) by holding it in two hands and bending them till they break – this is a foolproof way to get rid of the woody stems at exactly the right spot. Spread them out on a baking sheet, and use a pastry brush to lightly coat them with olive oil (1/2 tbsp). Sprinkle on your favorite spice (I used herbes de provences), and pop them into the oven for 10-12 minutes.

Recipe notes for the pork chops:
Preheat your George Foreman (or grill pan). While that’s heating up, slice a cup of mushrooms. Put 1 tsp margarine in a skillet and let it melt. Once melted, put the mushrooms in and let them brown. Sprinkle some herbes de provences on a 3-4 oz pork chop, and put that on the grill. Once the mushrooms are browned, add 3 tbsp of marsala wine, and then 1/2 cup low sodium chicken broth. Cook it for a few more minutes. Once the pork chop is done, pour the mushrooms and sauce over it, and let some drip onto the asparagus as well.

Nutrition facts:
75 calories for the asparagus
192 calories for the pork chop

Review: 4/5
This is very healthy, very easy, and pretty delicious. The only reason I didn’t give it 5 stars is that it’s not really that special – you probably wouldn’t serve this to company to impress them. However, for a family meal, it’s perfect, and no one will be complaining.

Comments

  1. I have to stop reading your blog at work. It all looks so dang tasty and there’s nothing I can do about it sitting at my desk but salivate and drip spittle into my keyboard. My instant oatmeal just doesn’t compare.

  2. Can you tell I used the Foreman without a marinade? Much better!

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