I started out by adapting a Food Network recipe for Pork Chops with Wild Mushrooms, but honestly, I made so many changes that the recipe really isn’t the same. And so I present to you my own quick and easy version.
Recipe notes for the asparagus:
Preheat your oven to 450. Trim the asparagus (I had about 12 stalks) by holding it in two hands and bending them till they break – this is a foolproof way to get rid of the woody stems at exactly the right spot. Spread them out on a baking sheet, and use a pastry brush to lightly coat them with olive oil (1/2 tbsp). Sprinkle on your favorite spice (I used herbes de provences), and pop them into the oven for 10-12 minutes.
Recipe notes for the pork chops:
Preheat your George Foreman (or grill pan). While that’s heating up, slice a cup of mushrooms. Put 1 tsp margarine in a skillet and let it melt. Once melted, put the mushrooms in and let them brown. Sprinkle some herbes de provences on a 3-4 oz pork chop, and put that on the grill. Once the mushrooms are browned, add 3 tbsp of marsala wine, and then 1/2 cup low sodium chicken broth. Cook it for a few more minutes. Once the pork chop is done, pour the mushrooms and sauce over it, and let some drip onto the asparagus as well.
75 calories for the asparagus
192 calories for the pork chop
This is very healthy, very easy, and pretty delicious. The only reason I didn’t give it 5 stars is that it’s not really that special – you probably wouldn’t serve this to company to impress them. However, for a family meal, it’s perfect, and no one will be complaining.