• Fast
• Healthy

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 1/4 cup finely chopped sweet onion
3. 2 scallions, thinly sliced
4. 1 small garlic clove, minced
5. 1/4 pound shiitake mushrooms, stems discarded, caps thinly sliced
6. Salt and freshly ground pepper
7. 1 tablespoon finely chopped flat-leaf parsley
8. 1 teaspoon thyme leaves
9. 1/4 teaspoon minced rosemary
10. Four 5-ounce boneless pork chops (1-inch thick), butterflied
11. 8 large sage leaves
12. 1/2 cup chicken stock or low-sodium broth

Directions

1. Preheat the oven to 350°. In a large ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onion, scallions and garlic and cook over moderately high heat until just softened, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until tender and golden, about 7 minutes. Transfer to a bowl and add the parsley, thyme and rosemary; let cool slightly.
2. On a work surface, open the butterflied pork chops and season the inside with salt and pepper. Place a sage leaf on each side of each chop. Stuff with the mushroom mixture and close. Using four 8-inch lengths of kitchen string, tie up each pork chop across the middle.
3. Wipe out the skillet. Heat the remaining 2 tablespoons of oil until shimmering. Season the chops with salt and pepper; cook over high heat, turning once, until browned, about 6 minutes. Add the stock and bring to a simmer. Cover the skillet and bake the chops until cooked through, about 6 minutes. Transfer the chops to a plate and cover loosely with foil.
4. Return the skillet to high heat and cook until the liquid is slightly reduced, about 3 minutes. Untie the chops and transfer them to plates. Spoon the sauce on top and serve.

Serve With

Steamed green beans.

Notes

One Serving 324 cal, 21 gm fat, 4.1 gm saturated fat, 3.2 gm carb, 1 gm fiber.