Ingredients
4
boneless pork loin chops (1/2 inch thick)
1/2
teaspoon seasoned salt
1/2
teaspoon pepper
4
teaspoons canola or olive oil
1
medium onion, cut into thin wedges
1
package (8 oz) sliced fresh mushrooms (3 cups)
1/2
cup Progresso™ chicken broth (from 32-oz carton)
4
teaspoons cornstarch
1
container (6 oz) Greek Fat Free plain yogurt
4
cups hot cooked rice or pasta
Preparation
Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until golden brown. Remove pork chops from skillet; set aside.
In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
In measuring cup, mix chicken broth and cornstarch; add to skillet. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center.
Stir in yogurt until well blended; cook over low heat just until heated through. Serve with rice or pasta.
