Serves: 4, 9, 10
CarbsPerServing: 5 . 5g
Effort: Easy

1 thick cut pork loin chops — (4 1/2″) 1 tablespoon flour
1 tablespoon butter meat tenderizer
fresh cracked pepper 1 cup chicken stock1 shallot — minced
1 tablespoon parsley 1/2 cup whipping cream
8 ounces fresh mushrooms — sliced 4 tablespoons olive oil

How to Prepare:
Season pork with tenderizer and pepper. In a fry pan heat 1 T olive oil
and saute the shallot till tender. Add butter to pan and combine flour to
make a roux, cook for 3 minutes to remove flour taste. Add in chicken stock
and cook till thickened slightly. In a seperate pan add 3 T olive oil and
fry the pork till cooked through. Add mushrooms to the sauce and cook till
tender, add the cream and reduce the sauce till thick and bubbly. Toss
in the parsley and serve over the pork loins. Serves 4
Hint: After cooking the pork, drain off as much oil as possible and add
the pan drippings to the finished sauce.

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