Eating pork in moderation proved a rich source of victims and minerals (iron and zinc) with high-quality protein. But note that too much red meat is also high in fat and cholesterol.
Mushrooms only have 2% protein, 4% carbohydrates, and 92% water, but they do have a variety and high amounts of vitamins and minerals.
Serves 4
3 Tbs. (45 ml) olive oil
4 pork chops
1 organic onion, sliced thinly
organic mushrooms
1/4 cup (gluten-free) flour
dried oregano, (minced fresh) thyme and parsley
minced organic garlic
1 3/4 cups (420 ml) organic low sodium chicken broth
1 bay leaf
Serve with (gluten-free) egg noodles, mashed potatoes, or/and organic apple sauce.
1. Heat a large skillet over medium heat.
2. Add 2 Tbs. (30 ml) oil.
3. Pat the pork chops dry and add to the skillet in single layer.
4. Cook until brown on one side, then brown on the other side. Remove.
5. Add the rest of the oil and sauté the mushrooms and onions. Cook until the mushrooms are soft.
6. Sprinkle in the flour, garlic, and oregano. Stir. Cook about a minute.
7. Stir in the chicken broth, thyme, and bay leaf.
8. Add the pork chops and bring to a boil.
9. Reduce the heat to low, and simmer 30-40 minutes. Inside temperature 160F/71C.
10. Remove the pork chops, place on a plate, and cover with foil.
11. If the sauce is too thin, increase the heat to medium-high and cook uncovered. Stir until the sauce thickens, 5-10 minutes.
11. If the sauce is too thick, stir in a little more broth or water.
12. Remove the bay leaf and stir in the parsley.
13. Serve the sauce over the pork chops. Any extra sauce, serve in a bowl on the side.
