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Ingredients
- 1 1/4 lb Lean Pork Tenderloin -- 6 chops
- 1 tsp Vegetable Oil
- 2 c. Mushrooms -- fresh, sliced
- 1 c. Chicken Broth
- 5 tsp Cornstarch
- 1/4 tsp Tarragon -- dry, crushed
- 2 ounce Processed Swiss Cheese
- 3 c. Rice, cooked
Directions
- In a large skillet that has been pre-heated, sear both sides of pork chops quickly to seal in juices. Grease bottom of a 9 x 9 inch baking dish with the vegetable oil, and place pork chops in bottom of pan. Cover pork chops with sliced mushrooms and set aside. In a 2 c. microwave-safe measuring c., combine broth, cornstarch and tarragon. Microwave broth mix on HIGH (100% power) for 3-4 min, stirring twice till thickened and bubbly. Stir in cheese till melted. Pour broth mix over mushrooms and pork chops. Bake, loosely covered with foil, for 20 - 25 min at 350 degrees F, or possibly till pork is cooked through. Serve warm on a bed of cooked rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1459g | |
| Calories 1556 | |
| Calories from Fat 301 | 19% |
| Total Fat 33.99g | 42% |
| Saturated Fat 14.7g | 59% |
| Trans Fat 0.22g | |
| Cholesterol 402mg | 134% |
| Sodium 781mg | 33% |
| Potassium 2985mg | 85% |
| Total Carbs 154.22g | 41% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.23g | 2% |
| Protein 147.5g | 236% |
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