Ingredients
1/3 cup whole wheat flour1/2 teaspoon pepper6 boneless pork loin chops (4 ounces each)1 tablespoon olive oil2 cups sliced fresh mushrooms1/3 cup chopped onion2 turkey bacon strips, chopped1/4 teaspoon minced garlic1 cup Marsala wine or additional reduced-sodium chicken broth5 teaspoons cornstarch2/3 cup reduced-sodium chicken broth
Preparation
In a shallow bowl, mix flour and pepper. Dip pork 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°. Remove from pan; keep warm.
In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.
In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.
