Description Edit

Contributed by Jenn B aka Mom2Sam and Tiny at Healthy Recipes For Diabetic Friends Y-Group and also World Recipes Y-Group

  • Serves 4

Ingredients Edit

Directions Edit

  1. Trim fat from chops.
  2. Stir together sage, marjoram, pepper and salt.
  3. Rub on both sides of chops.
  4. Spray large nonstick skillet with cooking spray; heat over medium heat.
  5. Place chops in skillet.
  6. Cook 5 minutes, turning once, or until chops are just barely pink.
  7. Remove chops from skillet; keep warm.
  8. Add onion and garlic to skillet; cook and stir 2 minutes.
  9. Add mushrooms and broth.
  10. Bring to a boil.
  11. Reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.
  12. Whisk together sour cream, flour and mustard in medium bowl.
  13. Whisk in about 3 tablespoons broth from skillet.
  14. Stir sour cream mixture into skillet.
  15. Cook, stirring constantly, until mixture comes to a boil.
  16. Serve over pork chops and noodles.
  17. Sprinkle with parsley, if desired.

Nutritional information Edit

Per serving:

  • Calories 315 | Calories from Fat 29% | Total Fat 10g | Saturated Fat 3g | Cholesterol 67mg | Carbohydrate 30g | Fiber 2g | Protein 25g | Sodium 296 mg.
  • Diabetic exchanges: 1½ starch | 1 vegetable | 3 meat.
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