- 3 tbsp plus 1 tsp all-purpose flour
- salt and pepper
- 4 boneless centre-cut pork chops (each 140g, 1cm thick)
- 1 tbsp canola oil
- 2 large onions, thinly sliced
- 3 cloves garlic, chopped
- 2 containers (220g each) sliced button mushrooms
- ½ tsp dried rosemary
- 1 cup chicken stock
- 340g green beans
- Sprinkle 1 teaspoon flour and ¼ teaspoon each salt and freshly ground black pepper all over pork chops. In a 30cm skillet, heat oil on medium-high. Add pork and cook for 7 minutes or until browned, turning over once. Transfer to a plate.
- To the same skillet, add onions and garlic. Reduce heat to medium and cook for 5 minutes or until browned and softened, stirring frequently. Add mushrooms and rosemary; cook for 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Add remaining 3 tablespoons flour; cook for 3 minutes, stirring constantly.
- Add stock slowly, stirring constantly. Heat to simmering and return pork to pan in a single layer; spoon vegetable mixture on top. Cover; reduce heat and simmer for 8 minutes or until pork is barely pink in centre. Stir in ¼ teaspoon each salt and freshly ground black pepper.
- While pork simmers, cook beans in a pot of boiling water for 2 to 3 minutes. Arrange beans on plates with pork and sauce.
EACH SERVING About 2 055kJ, 45g protein, 18g carbohydrate, 24g total fat (8g saturated), 6g fibre, 114mg cholesterol, 588mg sodium.
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