Elegant Pork Marsala

I have mentioned before about the pork roast issue we sometimes have in our house...I have become quite the butcher.  When Chris buys a 12lb.  pork roast, I often split into a couple of smaller loin roasts and pork chops.  Those chops will work perfectly here.

1/3 C. whole wheat flour
1/2 tsp. pepper
6 boneless pork loin chops, 4oz. each
1 tbsp. olive oil
2 C. sliced fresh mushrooms
1/3 C chopped onions
2 turkey bacon strips, chopped
1/4 tsp. minced garlic
1 C. Marsala wine or additional reduced sodium chicken broth
5 tsp. corn starch
2/3 C. reduced sodium chicken broth

In a shallow bowl, mix flour and pepper.  Dip chops in flour mixture to coat both sides; shake off excess.

In a large nonstick skillet coated with cooking spray, heat oil over medium heat.  Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145 degrees.  Remove from pan, keep warm.

In the same skillet, add mushrooms, onion and turkey bacon; cook and stir 2-3 minutes or until mushrooms are tender.  Add garlic, cook for 1 minute.

Add wine; increase heat to medium high.  Cook, stirring to loosen browned bits from pan.

In a small bowl, mix corn starch and broth until smooth; add to pan.  Bring to a boil; cook and stir 2 minutes or until slightly thickened.  Serve with pork chops.

Per Serving: 232 calories, 10g. fat, 60mg cholesterol, 161mg sodium, 7g, carbs, 1g. fiber, 24g. protein.