Recipe Summary

20 mins
22 mins
42 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 200°. In a large
    skillet, heat 1 tbsp of the oil
    over medium-high heat. Add
    mushrooms and cook
    8 minutes, stirring a couple of
    times, until lightly browned.
    Add sliced shallots; cook
    2 minutes. Mix in sage;
    remove to a bowl. Turn off
    heat and reserve pan.

  • Carefully split pork chops in
    half lengthwise (knife parallel
    to cutting board), making 8
    thin chops. Pound each to
    1/8-inch thickness on a cutting
    board in between 2 pieces of
    plastic wrap. On a plate,
    combine flour, 1/2 tsp of the salt
    and 1/4 tsp of the pepper.
    Dredge chops in flour mixture,
    gently shaking to remove any
    excess; place on another plate.

  • In same skillet, over
    medium-high heat, add 1 tbsp
    of the oil. Sauté 4 of the chops
    for 2 minutes; flip and cook
    another 2 minutes. Remove to
    a baking sheet and place in
    warm oven. Add remaining
    1 tbsp oil to skillet and repeat
    with remaining 4 chops.

  • Pour chicken broth into
    empty skillet. Whisk in
    mustard and release brown
    bits on bottom of pan. Bring to
    a simmer. Reduce heat to
    medium and simmer 3 to 4
    minutes, until slightly
    thickened. Stir in mushroom

  • Meanwhile, reheat squash in
    a medium, lidded pot with
    milk, remaining 1/2 tsp salt
    and remaining 1/4 tsp pepper.
    Serve pork over squash. Ladle
    mushroom sauce on top.

Nutrition Facts

429 calories; fat 19g; cholesterol 91mg; saturated fat 3g; carbohydrates 30g; insoluble fiber 6g; protein 36g; sodium 543mg.