Pork Chops in Savory Mushroom Cream Sauce

 

4

boneless pork loin chops (1/2 inch thick)

1/2

teaspoon seasoned salt

1/2

teaspoon pepper

4

teaspoons canola or olive oil

1

medium onion, cut into thin wedges

1

package (8 oz) sliced fresh mushrooms (3 cups)

1/2

cup Progresso® chicken broth (from 32-oz carton)

4

teaspoons cornstarch

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

4

cups hot cooked rice or pasta

• 1 Sprinkle both sides of pork chops with seasoned salt and pepper. Heat 2 teaspoons of the oil in 10-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until golden brown. Remove pork chops from skillet; set aside.
• 2 In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
• 3 In measuring cup, mix chicken broth and cornstarch; add to skillet. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center.
• 4 Stir in yogurt until well blended; cook over low heat just until heated through. Serve with rice or pasta.