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| > ![](media/image1.png){width="7.0in" height="1.0416666666666667in"} |
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| > Visit our website at: [![](media/image3.png){width="0.725in"       |
| > height="1.6333333                                                  |
| 333333333in"}](http://www.phoenix.va.gov/)http://www.phoenix.va.gov/ |
| >                                                                    |
| > **Ingredients:**                                                   |
| >                                                                    |
| > 6 thin-medium sliced boneless pork loin chops                      |
| >                                                                    |
| > 3 teaspoons olive oil                                              |
| >                                                                    |
| > 3/4 c. chicken stock                                               |
| >                                                                    |
| > 1/2 c. white wine (optional)                                       |
| >                                                                    |
| > 1/2 pound assorted wild mushrooms                                  |
| >                                                                    |
| > Splash of cream                                                    |
| >                                                                    |
| > 2 tablespoons fine herbs (dried is fine); equal parts chives,      |
| > chervil, parsley and tarragon                                      |
| >                                                                    |
| > **Directions:**                                                    |
|                                                                      |
| 1.  Preheat oven to 400 degrees.                                     |
|                                                                      |
| 2.  Heat 2 teaspoons olive oil in a heavy skillet over medium heat.  |
|     Sprinkle pork with a small amount of salt and pepper. Add pork   |
|     to the skillet and sauté until brown, about three minutes on     |
|     each side. Remove from heat and transfer pork to a baking dish.  |
|                                                                      |
| 3.  Add the chicken stock and wine to the skillet and place back     |
|     over medium heat. Boil until reduced by half, scraping up        |
|     browned bits. Pour the mixture over the pork and bake for 25     |
|     minutes or until tender.                                         |
|                                                                      |
| 4.  Clean and slice the mushrooms. Put 1 additional teaspoon of      |
|     olive oil in the skillet if needed, add mushrooms and sauté      |
|     until soft and brown.                                            |
|                                                                      |
| 5.  Once pork is done, transfer chops to a serving plate and pour    |
|     sauce back into the skillet. Add a splash of cream and bring     |
|     sauce to a boil. Stir the herbs into the sauce right before      |
|     serving. Spoon sauce over the pork chops and serve with brown    |
|     rice and your favorite steamed vegetables.                       |
|                                                                      |
| > **Nutrition Info:**                                                |
| >                                                                    |
| > Servings Per Recipe: 6                                             |
| >                                                                    |
| > Calories: 200 Cholesterol: 3 g Fat: 10 g (3 g sat) Sodium: 100     |
| >                                                                    |
| > \- good source of iron.                                            |
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| > ![](media/image4.png){width="7.002083333333333in"                  |
| > height="0.8680555555555556in"}                                     |
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